Quorn chilli in a jiffy
(1)
35 min
A quick and easy vegetarian chilli. Make it in advance and reheat for a thicker sauce. Serve with rice or a baked potato for a quick and easy supper.
2 people made this
Ingredients
Serves: 4
- 2 tablespoons garlic infused olive oil
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 2 teaspoons cumin seeds, crushed
- 1 (300g) pack frozen quorn mince
- 1 (350g) jar tomato and chilli pasta sauce
- 150ml water
- 1 (410g) tin kidney beans, drained and rinsed
Method
Prep:10min ›
Cook:25min ›
Ready in:35min
- Heat oil and saute chopped peppers for about 5 minutes.
- Reduce heat and add cumin seeds and quorn. Fry for about 3 minutes.
- Pour in pasta sauce. Add 150ml water to jar and shake before adding to the mixture. Add kidney beans.
- Bring to boil and then simmer for 10 to 15 minutes.
Tip
Should serve about four people.
