Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion (diced finely)
  • 2 carrots (peeled and diced)
  • 150 g mushrooms (diced)
  • 1 red pepper (diced)
  • 100 g baby sweetcorn (chopped)
  • 2 cloves garlic (crushed or chopped finely)
  • 150 g Quorn mince
  • ½ teaspoon dried chilli flakes
  • 2 x 400g tins chopped tomatoes
  • 1 x 400g tin kidney beans
  • 1 teaspoon mild chilli powder
  • Salt and pepper
  • Basmati or long grain rice to serve

Instruction

  • Put the olive oil in a deep, wide saucepan and add the diced onion and carrot. Sweat on a low heat, with the lid on for about 5 minutes, until the vegetables are softened but not brown.
  • Turn up the heat and add the chopped mushrooms. Stir fry until starting to colour, then add the chopped pepper and baby sweetcorn and stir fry for another minute.
  • Turn the heat down and add the garlic, quorn mince and chilli flakes. Fry for 1 more minute and then add the tomatoes, kidney beans, chilli powder and salt and pepper.
  • Stir to mix everything together, then turn up the heat and bring to the boil. Turn the heat right down and simmer for about 10 minutes.
  • While the sauce is simmering, cook your rice according to packet instructions / your preferences.
  • Serve with chilli powder/flakes on the table for people to add extra if they like it hotter!