A very colourful, healthy, cheap, quick and easy dish that delivers a pure protein punch without the need for expensive or less healthy minced meat. This made enough for 2 dinners, 3 lunches and 2-3 more portions in the freezer!
- Glug of olive oil
- 1 red onion
- 1 clove garlic and a little chopped fresh red chilli (neither are essential)
- 1 aubergine
- 1 courgette
- 1 each of red, yellow and orange pepper (you can just use a bit of each or 1 or 2)
- 2 tins chopped tomatoes
- 2 tins kidney beans in chilli sauce
- Tin sweetcorn (ideally no sugar or salt
- 8-10 tablespoons Edible Health Bovine Collagen (or more if you like)
- 10-14 mushrooms, quartered
- Cayenne pepper powder (just a dash or 2 to taste)
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon mild chilli powder
- Couple dashes paprika
Get a nice big pan, add the oil and heat on a medium setting. Chop your onion finely and throw in the pan with the chopped garlic and chilli (if using), stir and soften but don’t brown too much or burn! Whilst softening, you can chop the aubergine into cubes then throw in and stir, then chop the courgette into cubes then throw in the pan too and stir.
You may need some more oil as the aubergine is like a sponge! Chop the peppers and stir in and soften too. When everything is looking nicely softened, add in the 2 tins of tomatoes and red kidney beans (including chilli sauce) along with the sweetcorn. Give it a stir then add the collagen, 2 tablespoons at a time, and stir well. Make sure the mixture is bubbling nicely but not boiling and not simmering either.
Then add all your spices (or pre-mix sachet), stir, cover and turn it down to a slow-medium simmer for about 10-15 minutes, stirring occasionally whilst you pour yourself a well earned glass of organic red (pop a splash into the pan if you fancy – sharing is caring!!).
Then take the lid off, stir in your mushrooms, give it 5 minutes back up at medium heat and then serve when ready. If freezing, simply divide into containers, allow to cool, cover and freeze.
NOTE: you can buy a pre-mix sachet of chill con carne powder and cut out the need for all the spices although the flavour will vary slightly.
- Pop some crunchy taco shells in the oven for a few minutes, remove, snap in half, spread with guacamole, sour cream & chives, top with chilli and some grated cheese and ta da – Mexico on a Taco!
- Or stuff into a baked sweet / jacket potato.
- Or dollop onto a bed of rice.