Ingredients:

  • 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 400 g tins chopped tomatoes
  • 1 x 400 g tin kidney beans, drained and rinsed
  • 1 teaspoon mild chilli powder
  • Salt and pepper to taste
  • Basmati or long grain rice

Instructions:

  1. Heat olive oil in a deep saucepan over low heat. Add diced onion and carrot; cover and sweat for about 5 minutes until softened but not brown.
  2. Increase heat and add chopped mushrooms; stir-fry until just beginning to brown. Add chopped red pepper and sweetcorn; stir-fry for another minute.
  3. Reduce heat; add garlic, Quorn mince, and dried chilli flakes. Cook for 1 more minute.
  4. Stir in chopped tomatoes, kidney beans, mild chilli powder, salt, and pepper.
  5. Increase heat to bring the mixture to a boil, then lower heat and simmer for about 10 minutes.
  6. While the chilli simmers, cook rice according to package instructions.
  7. Spoon the chilli over the cooked rice and offer additional chilli flakes at the table for those who prefer more heat.