Quorn Chili

DH did double this last night to make a huge batch to stock up the freezer. We’re still putting less chilli powder in than they suggest while we get DD used to it.

300g pack of Quorn Mince
1 tbsp oil
1 large onion, chopped
2 garlic cloves, crushed
0.25 tsp chilli powder (recipe suggests 1 tsp)
0.5 tsp ground cumin
2 bay leaves
300ml veg stock
1 green pepper, seeded and chopped
1 x 400g can chopped tomatoes
1 x 400g can kidney beans, drained
2 teaspoons cornflour
1 tablespoon water
2 teaspoons dried oregano

Method

  1. Heat the oil in a large frying pan. Fry the onion and garlic until soft & light golden brown. Add Quorn mince, spices & bay leaves, fry for 3 mins.
  2. Add tomatoes, stock and green pepper & bring to the boil. Reduce heat & simmer for 10 mins.
  3. Add the kidney beans & cook for 5mins
  4. mix the cornflour with the water to a smooth paste. stir into the quorn chili to thicken. Cook for another 5 mins.
  5. remove bay leaves & serve with rice or baked potatoes.
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Vegetarian. One husband, Two cats, Three kids.

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Posted in Main Meal, Vegetarian

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