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Food To Value – Healthy And Great Value-For-Money (Part 4) - Tex-Mex Veggie Chilli With Chilli Cream

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Tex-Mex Veggie Chilli With Chilli Cream

·         Serves 4

·         Ready in 40 mins

Ingredient

·         3 large red chillies low-calorie cooking spray

·         1 large onion, roughly chopped

·         2 large garlic cloves

·         1 red pepper, deseeded and cut into chunks

·         1 orange pepper, deseeded and cut into chunks

·         2 tsp ground cumin

·         1 tsp ground cinnamon

·         1 tsp paprika

·         500g Quorn mince

·         400g tin chopped tomatoes with chilli and garlic

·         500g passata with herbs

·         400g tin kidney beans, drained

·         6 tbsp fat-free natural fromage frais

3 large red chillies low-calorie cooking spray

3 large red chillies low-calorie cooking spray

Recipe

1.    Deseed and finely chop two of the red chillies. Spray a large, deep saucepan with low-calorie cooking spray and add the chopped chillies, onion, garlic and peppers. Fry over a medium heat for five minutes or until softened, stirring occasionally. Sprinkle over the cumin, cinnamon and paprika and cook for 1-2 minutes, stirring well.

2.    Stir in the Quorn mince, tomatoes, passata, kidney beans and 300ml of cold water. Bring to the boil, cover and simmer for  20 minutes.

3.    Meanwhile, use long-handled tongs to cook the remaining chilli directly over an open flame, carefully turning until charred. Place the chilli into a plastic food bag, seal and leave to steam for ten minutes. Remove the chilli’s blackened skin and seeds. Using the blade of a knife, mash the chilli flesh and stir into the fromage frais.

4.    Serve the chilli with the chilli cream and boiled rice.

·         Per serving: 355 cals, 5.2g fat

Tex-Mex Veggie Chilli With Chilli Cream

Tex-Mex Veggie Chilli With Chilli Cream

 

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