10 May Recipe: Veggie Chilli
By swapping regular mince for Quorn, this veggie chilli recipes transforms a dinnertime favourite into a healthy, veg-packed meal. If you haven’t cooked with soya mince before, our tip is to pack the sauce with bags of flavour, which the mince will soak up as it simmers. Try doubling or tripling (or quadrupling!) the recipe and freezing leftovers for lunches throughout the week – trust us, the flavour keeps on improving!
1/2 tin kidney beans
1/2 tin chopped tomatoes
1 packet of chilli seasoning
1/4 bag Quorn mince
75g brown rice
1tbsp sour cream
Fresh coriander (optional)
1. Heat a pan on medium heat and spray with oil. Fry the onion until it begins to soften. Add the mushrooms and the Quorn and cook them until they begin to brown slightly.
2. Add in the tinned tomatoes, kidney beans and seasoning and bring to a boil. Once bubbling, reduce the heat and simmer for about 25 minutes, stirring frequently.
3. Cook the rice according packet instructions until tender.
4. Serve the chilli over rice and top with sour cream and a few sprigs of coriander, if liked.
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