This is a slightly lighter version of a traditional chilli, made with Quorn mince but just as tasty I think, if you really object to Quorn you can substitute with Turkey or Lean steak mince.
- Spring Onions
- 2 x chilli (more or less depending how hot you like it!)
- Red Pepper
- Pack of Quorn Mince
- 1 x carrot
- Vegetable Stock Cube
- Tin of Tomatoes
- Tomato Purée
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- Garlic Infused Olive Oil
- Salt and Pepper
- Sundried Tomato Paste
- Chipotle Paste or Worcester Sauce
Slice the green stems of the spring onions finely, chop your red pepper and your chilli. Peel and grate your carrot.
Put a large non-stick frying pan on to heat up, add around a tablespoon of the garlic olive oil and once hot, turn down to medium and add your chopped red pepper, fry until softened for 5-10 minutes, then add chilli, spring onion and stir fry for another couple of minutes. If you’re using meat mince then add it at this stage to brown through, if you’re using quorn mince then there’s no need. Add your spices and fry for a couple of minutes until the smell is released, then add your grated carrot stir through and fry for couple of minutes.
Then finally add your Quorn mince, tinned tomatoes – once you’ve added the tomatoes fill the can with boiled water to remove any remainder of the juice and pour in. Add around 1-2 tablespoons of tomato purée, a large teaspoon of sundried tomato, chipotle or worchester sauce to taste, salt and pepper and your vegetable stock cube. Stir to combine bring to the boil and then turn down the heat, cover and cook for around an hour, stirring occasionally.
palmernoms 