Vegetarian Chilli Non Carne

Ingredients

• 150g Quorn mince
• 2 tins of chopped tomatoes
• ½ tin of kidney beans
• ½ tin of butter beans
• ½ a red pepper
• ½ a white onion
• 2 garlic cloves
• 1 vegetable stock pot
• ½ small glass of red wine
• 2 tsp cumin
• 4 tsp chilli powder
• 2 tsp paprika
• 1 tsp granulated sugar
• 1 tsp plain flour
• ½ tsp pepper
• ½ tsp salt
• ½ tsp dried basil

Method

1. Start of by mixing together all of the spices, seasoning, herbs, flour and sugar in a small container. (This is what will pack all of the punch in your chilli). Make sure it is well mixed and put it to one side.
2. Now grab a small frying pan, put on a medium heat and pour in your Quorn mince. Add in the vegetable stock pot and mix with the Quorn. This will ensure that the Quorn is flavour-filled and moist. Brown the Quorn for 10-11 minutes, then turn off the heat.
3. Whilst your mince is cooking, get a large frying pan, put on a medium-high heat and pour in the chopped tomatoes, kidney beans and butter beans and stir regularly. When the mince is done, add to the large frying pan and continue to stir.
4. In the same pan you used for the mince, pour in 2 glugs of vegetable oil, put on a medium heat and sauté the pepper, garlic and onion for 3-4 minutes or until the onions become translucent. Then add the vegetables to the chilli pan, followed by your spice mix. Finally, pour in the red wine and bring the chilli to the boil.
5. Reduce the heat and leave your chilli for as long as you’ve got – an hour is definitely long enough for the flavours to infuse and give the chilli a real kick. Serve whichever way you like best – with rice, a jacket potato, nachos and cheese (my personal favourite!)