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Tex Mex chilli

Quorn takes the place of meat in this fast, healthy vegetarian version of a family favourite. Serve it as a sustaining supper, with baked potato wedges or rice, and a crisp green salad.

ingredients

350 g (12 oz) Quorn pieces
1 red onion, peeled and finely chopped
1 red pepper, cored, deseeded and finely chopped
2 garlic cloves, peeled and finely sliced
2 x 400 g (14 oz) cans red kidney beans, drained
2 x 400 g (14 oz) cans chopped tomatoes
2 tbsp tomato puree
1 tbsp granulated artificial sweetener
2 tsp paprika
2 tbsp chopped flat-leaf parsley
salt and freshly ground black pepper

method

1. Place the Quorn pieces in a large, non-stick saucepan with the chopped onion, red pepper and garlic. Add the kidney beans, chopped tomatoes, tomato puree, sweetener and paprika and stir to mix.

2. Bring to the boil, stirring occasionally, and cook over a medium heat for about 15 minutes. Stir in the parsley and season with salt and pepper to taste.

3. Serve immediately, or leave to cool and chill overnight so that the flavours have time to develop - reheat the following day to serve. Accompany with baked potato wedges or boiled rice, and a crisp green salad.

Cook's note
To prepare potato wedges to accompany the chilli, preheat oven to 200°C/Gas 6. Cut 2 large baking potatoes into thick wedges, lightly spray with Fry Light, season with sea salt and bake in the hot oven for 20-25 minutes until crisp on the surface and cooked through.

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