Wednesday, March 29, 2017

tex mex veggie chilli with chilli cream

    Serves: 4
    Cook time: Ready in 40 minutes
    Ready in: 30-60 Minutes
    Suitable for vegetarians
    Freezer friendly
    Syns per serving:  FREE

This mildly hot veggie chilli is mouth-watering. Our amazing chilli cream is the ideal accompaniment and will get everyone talking!


  •     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 can chopped tomatoes with chilli and garlic
  •     500g passata with herbs
  •     400g can kidney beans, drained
  •     6 tbsp fat free natural fromage frais


    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 5 minutes or until softened, stirring occasionally. 

Sprinkle over the cumin, cinnamon and paprika and cook for 1-2 minutes, stirring well.

    Stir in the Quorn mince, tomatoes, passata, kidney beans and 300ml
    of cold water. Bring to the boil, cover and simmer for 20 minutes.

    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 10 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.

Tip: Serve the chilli with the chilli cream and boiled rice.

If you don’t have a gas hob or you don’t want to cook the chillies over an open flame, you can roast them in an oven preheated to 200°C/ 180°C Fan/Gas 6 for 10 minutes then steam in a bag as above.

This recipe is suitable for freezing.


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