Academy FM's Kay McLoughlin learns how to make vegetarian Chilli con Carne at the Turner Stone 'Cooking on a Shoestring' class. See Folkestone Academy social media for how to sign up for all Turner Stone after-school classes and events. Thanks to Folkestone & Hythe District Council for supporting this podcast.

SOYA PROTEIN CHILLI CON CARNE
Onions - 1
Garlic - 2 cloves
Oil - 1 tbsp
Soya protein - 250g (0.5 lb)
Carrot - 1, grated
Water - 375 ml (¾ pt)
Tomato purée - 2 heaped tbsp
Chilli powder & cumin powder: ½ - l level tsp each - to taste
Pinto beans - 400 g (16oz)
Tin kidney beans - 400 g (16oz) tin
Salt & pepper

Method

1. Peel and chop the onion and garlic. Fry them in the oil for 10 mins and then put onto a plate. Remove oil.
2. Add the soya and carrot to the pan and dry fry until browned. Put the onions and garlic back into the pan.
3. Add the water, tomato puree, chilli powder, cumin powder, salt and pepper. Bring to the boil, stirring.
4. Simmer on the hob for 30 mins, until the sauce thickens. Drain the beans and stir them in 15 mins before the end of cooking.

Serve with baked or boiled potatoes or boiled rice (300g). To bulk it out add more vegetables like celery or peepers.Add chopped tomatoes, instead of the water for a richer sauce and a further vegetable portion.

Instead of using canned beans, you can cook them yourself which is much cheaper. Wash 100 g (4 oz) dried kidney & pinto beans. Soak them overnight. Boil them for 15 mins then add them to the chilli for the last 15 mins of cooking time.