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
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
