One of my favourite meals (and Amber’s too) is chilli con carne. However as I am trying to reduce how much red meat I am eating, I have started substituting beef mince for Quorn mince. It’s lower in calories and still a good source of protein. This recipe is super easy and the perfect #meatfreemonday meal for the whole family.
1 pack Quorn mince 300g
2 tsp cumin powder
1 tsp chilli powder (I used mild)
2 tsp paprika
1.5 tbsp garlic tomato puree
1 tin chopped tomatoes
1 tin red kidney beans (drained and rinsed)
1 tin sweetcorn (drained)
200ml vegetable stock
1 onion (diced)
1. Add 1 tablespoon olive oil to a pan and fry the onion until soft. Add the spices, paprika, cumin and chilli powder and cook for 2-3 minutes, stirring frequently, add 1 tsp of water . Then add the puree
2. Add the chopped tomatoes and Quorn mince and cook for 5 minutes, before adding the stock. Bring to a boil and then reduce heat to a simmer.
3. Add the sweetcorn and red kidney beans, cover and cook for at least 15 minutes.
Serve with basmati rice or jacket potato and top with a dollop of soured cream.