Tex-Mex Veggie Chilli With Chilli Cream
·
Serves 4·
Ready in 40 mins
Ingredient
·
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 tin chopped tomatoes with chilli and garlic·
500g passata with herbs·
400g tin kidney beans, drained·
6 tbsp fat-free natural fromage frais
3 large red
chillies low-calorie cooking spray
Recipe
1. 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 five minutes or until softened, stirring
occasionally. Sprinkle over the cumin, cinnamon and paprika and cook for 1-2
minutes, stirring well.2. Stir in the
Quorn mince, tomatoes, passata, kidney beans and 300ml of cold water. Bring to
the boil, cover and simmer for 20 minutes.3. 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 ten 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.4. Serve the chilli
with the chilli cream and boiled rice.·
Per serving: 355 cals, 5.2g fat
Tex-Mex Veggie
Chilli With Chilli Cream