Quorn and root vegetable chili

Name: Quorn and root vegetable chili Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: SET A:; 1 tbs groundnut oil (or similar); 1 x medium onion roughly chopped; 80 g (1 cup) red pepper roughly chopped; 2 x garlic cloves minced; 1 tsp lo-salt; 0.5 tsp black pepper; 1 x fresh green chili finely chopped; 1 x fresh red chili finely chopped; SET B:; 0.5 tsp dried chili flakes; 1 tsp sweet smoked paprika; 1 tsp of Efo seasoning; 1 tsp hot peri-peri sauce; 1 tbs tomato ketchup; 1 tbs water; 100 g carrots diced and parboiled; 100 g sweet potato diced and parboiled; 100 g quorn mince; SET C:; 1 x tin chopped tomatoes; 1 x tin red kidney beans; 1 x tin water (rinse out tomato tin)

Minutes to Prepare: 10
Minutes to Cook: 50

Number of Servings: 4

Ingredients

SET A:1 tbs groundnut oil (or similar)1 x medium onion, roughly chopped80 g (1 cup) red pepper, roughly chopped2 x garlic cloves, minced1 tsp lo-salt0.5 tsp black pepper1 x fresh green chili, finely chopped1 x fresh red chili, finely choppedSET B:0.5 tsp dried chili flakes1 tsp sweet smoked paprika1 tsp of Efo seasoning1 tsp hot peri-peri sauce1 tbs tomato ketchup1 tbs water100 g carrots, diced and parboiled100 g sweet potato, diced and parboiled100 g quorn minceSET C:1 x tin chopped tomatoes1 x tin red kidney beans1 x tin water (rinse out tomato tin)

Directions

In a large frying pan, lightly fry the 'SET A' ingredients in the oil for 10 minutes, until the onions are just turning transparent.

Stir in the 'SET B' ingredients and continue to cook on a low heat for a further 5 minutes.

Transfer to a large, lidded pot or saucepan and add the 'SET C' ingredients. Stir well, bringing to a simmer, cover and cook for 25 minutes, stirring occasionally.

Remove the lid and simmer for a further 10 minutes to reduce down to a thick sauce consistency.

Serve with rice or a baked potato.

Serving Size: Makes 4 x 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user SPACEBARD.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 222.4
Total Fat: 4.8 g
Cholesterol: 0.0 mg
Sodium: 686.6 mg
Total Carbs: 34.0 g
Dietary Fiber: 6.0 g
Protein: 11.8 g

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