Serves 4
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 red and 1 yellow pepper, deseeded and chopped
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
1 tsp smoked paprika
1 tsp dried oregano
1 tbsp tomato purée
2 x 400g tins of chopped tomatoes
250ml vegetable stock
1 tbsp balsamic vinegar
500g Quorn mince
1 x 400g tin of kidney beans
To serve:
Rice
Avocado, chopped
Fresh coriander, chopped
Fresh chillies, chopped
- Heat the olive oil a large saucepan over a medium heat. Add the onions and cook for 5-6 minutes until softened and translucent. Add the garlic and cook for one minute longer. Season with salt and black pepper.
- Add the peppers and cook for another five minutes. Stir in the spices, oregano, tomato purée, tinned tomatoes, balsamic and stock. Bring to a simmer and cook for 20 minutes.
- Add the Quorn mince and beans. Simmer for 15 minutes longer, adding a splash of water if it gets a little thick. Season to taste.
- Serve with rice, topped with chopped avocado, coriander and chilli.
Per serving: 264kcals, 7.6g fat (1.7g saturated), 30.9g carbs (8.9g sugars), 23.7g protein, 13.6g fibre, 0.387g sodium