Vegetarian chilli

Cooking time of 45 minutes – Serves 4

Nutritional Information

• 470 Kcal
• 8g Fat
• 1.4g Saturates
• 60g Carbohydrates
• 25g Fibre
• 28g Protein
• 0.4g Salt

Allergens & Dietary Requirements

Allergens:

• Gluten
• Egg
• Celery

Dietary requirements:

• Halal
• Kosher
• Dairy-free
• Vegetarian
• Pescatarian

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 red onion, chopped
• 1 carrot, chopped
• 180g celery
• 1 capsicum pepper
• 360g kidney beans
• 1 can chopped tomatoes
• 1 tsp pepper
• 1 tsp chilli
• 1 tsp paprika
• 1 tsp cumin
• 6g garlic
• 180g wholegrain rice (45g/portion)
• handful coriander
• 440g Quorn mine

Method

• Cook the wholegrain rice according to packet instructions and set aside.
• In a non-stick saucepan, place the olive oil on medium heat for 30 seconds. Add the chopped onions and cook until the onions are translucent.
• Add the kidney beans and cook for an additional 5 minutes. Add the remaining ingredients and leave to simmer for around 30 minutes.
• Serve the rice and chilli, sprinkle some fresh coriander on top and enjoy!