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Vegetarian Chilli

Name: Vegetarian Chilli
Ingredients: 2 tbsp olive oil; 1 large red onion, finely diced; 2 garlic cloves, crushed; 500g Quorn mince; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; 2 red peppers, deseeded and chopped; 2 x 400g tins tinned tomatoes; 300ml low salt veg stock; 400g tin red kidney beans, drained and rinsed

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Ingredients

2 tbsp olive oil
1 large red onion, finely diced
2 garlic cloves, crushed
500g Quorn mince
2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
2 red peppers, deseeded and chopped
2 x 400g tins tinned tomatoes
300ml low salt veg stock
400g tin red kidney beans, drained and rinsed

Preparation

Heat the oil in a non-stick frying pan over a medium-high heat
Fry the onion and the garlic, add the Quorn and cook for a few minutes
Add the spices and turn down the heat
Add the peppers, tomatoes and stock, and simmer gently for 15 minutes, or until the sauce is reduced
Add the kidney beans 5 minutes before the end, making sure that they are warmed through before serving
Serve with fluffy rice, soured cream, guacomole and grated cheese

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