Vegetarian chilli con carne made with quorn mince.
Vegetable oil for frying.
1 Small Onion – finely chopped
1 red chilli – seeds removed for milder flavour. Finely chopped
1 Red pepper – Diced
2 gloves garlic – crushed
1/2 teaspoon cumin
Good squeeze of Tomato Purée
Half bag of quorn mince.
Tin of chopped tomatoes
Tin of kidney beans
1/2 pint of vegetable stock.
Heat the oil in large frying pan,
Lightly Fry onion, chilli and red pepper and garlic until soft,
Add tomato purée and cumin fry for a couple more mins.
Add tin tomatoes and stock
Add quorn mince.
Add Kidney bean (drained)
Give it a good stir let it come to boil then simmer until sauce is reduced.
Serve with rice
For variations of this:
omit the quorn and add tin of Caribbean Beans and peas for a bean chilli.
Instead of rice allow the sauce to cool then wrap in tortillas place in oven dish and top with passatta and grated cheese. Then place in oven for approx 20 mins.
Make extra or Use left overs to add to jacket potato.