Chilli Con Qourn
300g pack of Quorn Mince
1 tbsp oil
1 onion, finely chopped
2 garlic clove, finely chopped
½ tsp ground cumin
1 tsp chilli powder
2 bay leaves
400g can chopped tomatoes
300ml vegetable stock
1 green pepper, de-seeded and chopped
400g can kidney beans, drained
2 tsp cornflour
1 tbsp water
salt and freshly ground black pepper to taste freshly chopped coriander and red chillies to garnish
Method
1.Heat the oil in a large frying pan. Fry the onion and garlic until soft and golden. Add the Quorn Mince, spices and bay leaves fry for 3 minutes.
2.Add the tomatoes, vegetable stock and green pepper and bring to the boil. Reduce heat and simmer for 10minutes, stirring occasionally.
3.Stir in the kidney beans and cook for 5 minutes
4.Mix the cornflour with the water to a smooth paste. Stir into the Quorn chilli to thicken. Cook gently for a further 5 minutes. Remove bay leaves and discard.
5.Serve immediately with jacket potato or boiled rice.
300g pack of Quorn Mince
1 tbsp oil
1 onion, finely chopped
2 garlic clove, finely chopped
½ tsp ground cumin
1 tsp chilli powder
2 bay leaves
400g can chopped tomatoes
300ml vegetable stock
1 green pepper, de-seeded and chopped
400g can kidney beans, drained
2 tsp cornflour
1 tbsp water
salt and freshly ground black pepper to taste freshly chopped coriander and red chillies to garnish
Method
1.Heat the oil in a large frying pan. Fry the onion and garlic until soft and golden. Add the Quorn Mince, spices and bay leaves fry for 3 minutes.
2.Add the tomatoes, vegetable stock and green pepper and bring to the boil. Reduce heat and simmer for 10minutes, stirring occasionally.
3.Stir in the kidney beans and cook for 5 minutes
4.Mix the cornflour with the water to a smooth paste. Stir into the Quorn chilli to thicken. Cook gently for a further 5 minutes. Remove bay leaves and discard.
5.Serve immediately with jacket potato or boiled rice.
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