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:
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.
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!