Quorn and root vegetable chili

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)

Efo seasoning is an African seasoning mix, including herbs, chili, peppers and yeast extract. Dried mixed herbs + mild chili powder (or jerk seasoning) would also work.

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.