Chilli Con Quorn Carne

Hey guys and happy Food Friday! How is everyone doing? Tonight on the menu is the classic chilli con carne, but using I’m using the vegetarian option of Quorn mince. Quorn is high in protein and low in fat, so a great option if you want to watch what you are eating. If not, as always for the carnevours, I have adapted step 2 just for you 🙂

So, let’s get cracking with this tasty spicy little number…

You will need:

Wholemeal rice
Quorn mince
Onion (chopped)
Garlic clove (chopped)
Small chilli (chopped)
Red pepper (chopped)
Chopped tomatoes (400g tin)
Kidney beans (215g tin)
Tomato puree (generous squeeze)
Splash of Tabasco sauce
Red wine (generous splash)
1 tbsp of dried herbs
Dried paprika (shake to taste)
Cracked black pepperDirections:

1. Put the rice into a saucepan and clean with cold water, drain and then add clean cold water. Cook rice over high heat, bring to the boil, uncovered. Switch to very low heat and cover with a lid for around 15-25 minutes.

2. Chop them veggies.

3. Dry fry the onion, garlic, pepper and chilli in a frying pan for a few minutes to release the intense flavours. Keep stirring to ensure the onions don’t burn. (If you are using real mince, you will need to add it here with a little Olive oil and fry gently for around 10 minutes).

4. Then add the Quorn mince, chopped tomatoes, chilli beans, a generous squeeze of tomato puree, Tabasco sauce, a splash of red wine, and a quick shake of the paprika and the dried herbs.

5. Cover the mixture loosely with a lid and let it cook through on a really low heat for about 20 minutes. Be so careful not to let the sauce dry out though.

6. Season with cracked black pepper and serve with with the rice. Enjoy!

Serves: 2

What’s your favourite/signature dish?

 

Thanks for reading 

Helen xoxo