Low-calorie smoky chilli with vegetables and beans

Ingredients

• 1 tbsp of vegetable oil
• 1 large onion, peeled and diced
• 2 carrots, peeled and diced
• 4 garlic cloves, peeled and finely diced
• 1 green pepper, trimmed and diced
• 350 g of Quorn mince
• 1 tsp chilli powder, hot chipotle
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 2 tbsp of tomato ketchup
• 400 g of tinned chopped tomatoes
• 400 g of tinned red kidney beans, drained
• 400 g of hot water
• salt
• black pepper

Instructions

1. 1

   Heat the oil in a large wok or saucepan and add the onion, carrots, garlic and green pepper. Sauté for about 5 to 8 minutes or until the carrots and onion are soft and the onion opaque. Add the chilli powder, the spices and the Quorn mince and mix well

2. 2

   Add the remaining ingredients, mix well and cover; simmer for 10 minutes

3. 3

   Check and adjust the seasoning to taste and serve in warm bowls with steamed rice and/or sour cream, tortilla chips, grated cheese and crusty bread