Top Up Shop's Chilli Sin Carne

If anyone else has ever tried to take a picture of a bowl of chilli I hope you will share my unrelenting frustration that something so delicious can look so rubbish in so many photos. Anyway here is our latest slightly delayed recipe for all you lovers wondering what you can do with your Top Up Shop goodies! We supply all the main ingredients for this delicious Chilli Sin Carne (veggie version but easily made vegan with a different mince alternative, we used Quorn mince) so all you have to do is chuck it together!. Heres the lowdown -

šŸŒ¶ Dice one medium sized red onion and soften it slowly in an oiled pan for 3-4 mins. Dice 2-3 cloves of garlic and add to the pan along with 1 tsp each of cumin and smoked paprika, and 1/2 tsp of cayenne pepper or a different chilli powder of choice!

šŸŒ¶ Toast your spices lightly for around two minutes before adding one can of Top Up Shop organic chopped tomatoes! Add mince alternative of choice in your chosen amount and approx 200g of pre-soaked Top Up Shop red kidney beans and mix well before adding 1/3 to 1/2 a can of water and allow to simmer down for 10-15 minutes, stirring occasionally and adding more water as necessary. Season with salt and pepper to taste.

šŸŒ¶ While your sauce is simmering, cook half a mug (serves two people, adjust accordingly for larger portion!) of Top Up Shop long grain brown rice. My chosen method is always to wash my rice and then add cold water in a ratio of 2:1 water to rice and cook until the water is no longer visible in the pan.

šŸŒ¶ When sauce and rice are suitably delicious remove from the heat and serve with a delicious dollop of @oatly vegan greek yoghurt on top! Optional extras include some coriander on top or even adding a little bit of chocolate to the sauce for an even deeper flavour!

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