Vegetarian Chilli

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Vegetarian Chilli

This chilli uses quorn which is low in fat and calories. It tastes delicious and is very easy to make.

  • Author: Mairi Huntly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 Servings
  • Category: Mains
  • Method: Saute
  • Cuisine: Mexican

Ingredients

  • 400g Quorn mince
  • 1 large onion
  • 1 red & 1 green pepper, deseeded and diced
  • 2 celery sticks, diced
  • 2 garlic cloves, crushed
  • 2 tsp hot chilli powder
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 bay leaf
  • 500ml vegetable stock
  • 400g chopped tinned tomatoes
  • 400g tin of red kidney beans
  • salt and pepper

Instructions

  • Heat a non-stick saucepan over a low to medium heat and add the onion, peppers, and celery. Cook for 5 minutes until they start to soften.
  • Add the garlic and quorn mince. Turn up the heat to high to brown the quorn mince quickly.
  • Add the oregano, bay leaf and spices and stir to coat the vegetables and quorn.
  • Add the tomatoes and vegetable stock.
  • Drain and rinse the red kidney beans and add to the saucepan, season with salt and pepper and bring to the boil.
  • Cover the pan and simmer on a low heat for 20 minutes. Remove the lid and simmer for a further 10 minutes to thicken the sauce.
  • Serve with rice and a salad.

Notes

Alternatively serve with pitta bread and garnishes including reduced-fat grated cheddar, salsa, and salad

Food Portion Groups:

F&V 2

Pro 1

Extras 5 Kcals

Nutrition

  • Calories: 262 Kcals
  • Sugar: 14g
  • Fat: 3.4g
  • Saturated Fat: 0.4g
  • Carbohydrates: 29g
  • Fiber: 15g
  • Protein: 21g

Keywords: Healthy Main Meal

The post Vegetarian Chilli appeared first on Mairi Huntly .

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