15 ml/1 tbsp olive oil
2 garlic cloves, crushed
1 onion, chopped 5 ml/1 tsp chilli powder 225 g/8 oz/1/2 cup s minced (ground) quorn
400 g/14 oz/1 1 large can tomatoes 30 ml/1/2 tbsp tomato puree (paste)
100 g/4 oz/ mushrooms, sliced 425 g/15 oz/ 1 large can red kidney beans, drained
1 vegetable stock cube 15 ml/1 tbsp yeast extract Salt and freshly ground black pepper Boiled rice Garlic bread
Heat the oil and fry (saute) the garlic, onion and chilli powder for 3 minutes until soft. Add the remaining ingredients except the rice and bread with any leftover wine you may have. Bring to the boil and simmer for at least 45 minutes, adding a little water if the mixture becomes too dry. Adjust the seasoning to taste. Serve with rice and garlic bread.
Chilli Con Quorni Pie
Use half the quantity of the Chilli Con Quorni recipe. Place in an ovenproof dish and top with 450 g/1 lb/2 cups mashed potato. Sprinkle with 50 g/2 oz/1/2 cup grated Cheddar cheese and bake in a preheated oven at 200°C/400HF/gas mark 6 for about 25 minutes until golden.
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