Vegetarian chilli with taco shells and green salad

  • 29 Feb 2016
  • Reading time 1 min
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It’s fun to serve this vegetarian chilli in taco shells. Serve with a green salad.

Serves 2


  • 1 small onion, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 1 tsp extra-virgin olive oil
  • 125g (4.5 oz) mushrooms finely chopped
  • 1 small aubergine, finely diced
  • 1 tablespoon tomato puree
  • 100ml (3.5 fl oz) vegetable stock
  • 1-2 teaspoons chilli powder (to taste)
  • 1/2 tsp ground cumin
  • a pinch of mixed dried herbs
  • 150g (5.5 oz) red kidney beans, cooked or canned and drained
  • 6 - 8 taco shells


  1. Gently cook the onion and garlic in the olive oil until soft. Add the mushrooms, aubergines, tomato puree, stock, spices and herbs and bring to the boil.
  2. Reduce the heat and simmer for 30 minutes, stirring from time to time. Stir in the kidney beans and cook for a further 10 minutes.
  3. Heat the taco shells (as directed on the pack), stuff with the chill mixture and serve.

From The Optimum Nutrition Cookbook by Patrick Holford and Judy Ridgeway (£15.99, Piatkus)

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