Heat the oil in a large saucepan.
Fry the onion and garlic until soft and light golden brown.
Add the Quorn Mince, spices and bay leaves, fry for 3 minutes.
Add the tomatoes, vegetable stock and green pepper and bring to the boil. Reduce the heat and simmer for 10 minutes, stirring occasionally.
Stir in the kidney beans and cook for 5 minutes.
Mix the cornflour with the water to a smooth paste. Stir into the Quorn chilli to thicken. Cook gently for a further 5 minutes. Remove the bay leaves and discard. Serve immediately with Jacket potatoes or boiled rice. Accompany with tacos, crème fraiche and freshly chopped red chillies.
- 1 tbsp vegetable oil
- 1 large onion , chopped
- 2 cloves garlic , finely chopped
- 300g Quorn Mince
- ½ tsp cumin, ground
- 1 tsp chilli powder
- 2 bay leaves
- 400g tinned tomatoes , chopped
- 300ml vegetable stock
- 1 green pepper , de-seeded and chopped
- 400g red kidney beans , tinned
- 2 tsp cornflour
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from Quorn.
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