Quorn chilli
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| vegetarian |
|
| vegan |
|
serves 4
| 225 | g | Quorn mince |
| 1 | onion, chopped | |
| 1 | tbsp | olive oil |
| 1 | tbsp | tomato puree |
| 1 | clove | garlic, crushed |
| 2 x 400 | g | cans chopped tomatoes |
| 1 x 400 | g | can kidney beans, drained and rinsed |
| 1 | red pepper, chopped | |
| 1 | green pepper, chopped | |
| 1 | red or green fresh chilli, finely chopped | |
| 1 | tsp | chilli powder |
| 1 | tsp | crushed chillies (optional) |
| 2-3 | dashes | tabasco sauce (use less if preferred) |
| 4 | squares | 70% cocoa (dark) chocolate |
| black pepper, freshly ground |
| 1. | Put the oil in a large saucepan and gently brown the onion. |
| 2. | Add the garlic and tomato puree and cook for 1 minute, then add the Quorn mince, tomatoes, kidney beans, fresh chilli, chilli powder, crushed chillis (if using), and tabasco. Bring to the boil. |
| 3. | Add the red and green peppers, chocolate and seasoning, cover and simmer, stirring occasionally, for 20 minutes. |
| 4. | Serve with boiled rice or tortilla chips. |
There are four different types of chilli flavouring used in this recipe. The mix gives a unique depth to the chilli flavour without the harshness often associated with a hot chilli. You can leave out some of the chilli if desired.
This chilli is even better when reheated. In fact if you make it the day before it will allow it to mature it's chilli flavour. Store in the fridge if making in advance, and reheat thoroughly before eating.
For the chocolate lovers out there, traditional chilli has chocolate added. So if you've never tried it with chocolate melted into it you will be amazed at the difference it makes to the taste.
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