Serves 4

Quorn chilli recipe

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Ready in 25 minutes

2 tablespoons olive oil
1 red and 1 yellow pepper, deseeded and chopped
3 garlic cloves, chopped
2 teaspoons cumin seeds, lightly crushed
a 300g pack frozen Quorn mince
350g jar tomato and chilli pasta sauce
410g can kidney beans

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Heat 2 tablespoons olive oil in a large, non-stick frying pan over a high heat. Add 1 red and 1 yellow pepper, deseeded and chopped, and cook for 5 minutes, stirring, until softened and charred. Reduce the heat slightly, add 3 garlic cloves, chopped, 2 teaspoons cumin seeds, lightly crushed, and a 300g pack frozen Quorn mince. Fry for 3 minutes, then pour in a 350g jar tomato and chilli pasta sauce. Add 150ml water to the jar, rinse out into the pan and stir in 410g can kidney beans in water, drained. Bring to the boil, then simmer for 10-15 minutes or until thick and rich. Stir in a good handful of chopped fresh coriander and season to taste. Divide between plates and serve with cooked rice. Top with a dollop each of soured cream and fresh, ready-made guacamole, if you like.

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