1. Gently fry the onion, garlic puree and peppers in the oil until tender. Stir in the tomatoes, tomato pur?e and red wine. Add all other ingredients including red kidney beans and VegeMince and mix well, Thicken with gravy granules and bring to the boil, stirring all the time. 2. Simmer gently for 10 minutes. Fill the warm taco shells with the chilli and garnish with shredded lettuce and raw tomatoes. Serve immediately with a crisp green salad. VegeMince is available from the chilled cabinet in major supermarkets and good health food shops in sealed 113g trays, prices range from 79p to ?1.09.
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|Serving Size: 1 Serving (429g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 33 (19%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 407.4mg||14 %|
|Potassium 849.1mg||22 %|
|Total Carbohydrate 28.8g||8 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 19g|
|Protein 8.9g||13 %|
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Calories per serving: 174
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