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Quorn Chilli Hot Pot

Making a meatless chilli con carne is surprisingly simple, replacing the meat for Quorn mince which soaks up all the flavours brilliantly. It is high in protein and low in saturated fat.

serves 4-6

Ingredients

2 tablespoons olive oil

2 spring onions, finely chopped (green part only)

1 large carrot, finely chopped

1 celery stick, finely chopped

1 red pepper, seeded and finely chopped

400g Quorn mince

1 tbsp chilapote chilli paste (optional)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

½ teaspoon dried oregano

2 tablespoons tomato puree

300ml vegetable stock (IBS friendly – see page 140-142)

400g tin Italian chopped tomatoes

400g tin kidney beans, drained and rinsed (approx. 225g weight – for stage 2, see page 00)

1 lime, cut into wedges

4 tablespoons natural yoghurt

handful fresh coriander leaves

sea salt and freshly ground black pepper

Method

Heat the oil in a large heavy-based pan over a medium heat and sauté the vegetables for 8-10 minutes until softened and lightly golden. Stir in the Quorn mince and cook for 1-2 minutes until lightly browned. Sprinkle over the chilli paste (if using) with the spices and oregano and stir to combine. Then stir in the tomato puree and cook for another minute.

Stir in the vegetable stock and tomatoes. Give everything a good stir and season with a pinch of salt and plenty of pepper. Bring to a simmer, then reduce the heat, cover and simmer gently for 30 minutes until the Quorn mince and vegetables are piping hot and meltingly tender, stirring occasionally with a wooden spoon to ensure it does not stick to the bottom of the pan.

Remove the lid, then stir the kidney beans and simmer gently for another 2-3 minutes until heated through. To serve, ladle into warmed bowls and garnish with lime wedges, dollops of yoghurt and a scattering of fresh coriander leaves.