Vegetarian chilli

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VEGETARIAN CHILLI

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


  1. 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.
  2. 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.
  3. 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.
  4. 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