Vegetarian Chilli Baskets

I like a nice hot chilli but unfortunately the children don't so rather than making two meals I usually make a mild one and add some extra chilli or piri piri sauce at the table for the adults.

We've discovered a really nice meat free mince recently so I've been using it quite a lot but this would work just as well with beef or turkey mince. Serving it in the tortilla baskets makes it a bit of fun too.

Vegetarian Chilli Baskets - serves 4

2 tbsp Olive oil
1 large onion, chopped
Sliced Peppers - I used 200g of frozen
Slices Mushrooms - I used 100g of frozen
454g Meat free mince (prepared as directed on the pack)
1 Knorr Herb Infusions stock pot
3 tbsp Sainsbury's Harissa Paste*
1 can of chopped tomatoes
4 Flour Tortillas
Olive oil for brushing

• Heat the olive oil in a pan and add the onion, mince, peppers & mushrooms.
• Fry for a couple of minutes and then add the stock pot, Harissa paste and tomatoes 
• Simmer for around 20 minutes 
• Meanwhile brush the tortillas with a little olive oil - I also topped with peri peri chip sprinkles to add some extra flavour
• Lay the tortilla over a small ovenproof bowl and place a slightly larger bowl on top - the 2nd bowl isn't absolutely necessary but it gives the basket a better shape
• Bake in a preheated 180 degree (C) oven for 10 minutes until lightly browned, removing the second bowl after 2 minutes of cooking time
• Allow the tortilla baskets to cool and crisp up before filling with chilli and serving topped with grated cheese

The harissa paste gives a rich sauce with a nice mild flavour.

 

*I was sent the Harissa paste, along with some other ingredients from the Sainsbury's Speciality Ingredients range, to use in my recipes