We love serving vegetarian chilli in tacos for change – though if you’re particularly hungry crew jacket potatoes would be a cheaper option. Whatever you decide this vegetarian chilli is a great mid-week dinner.

SERVES 4 – PREP 15 MINS – COOK 30 MINS

2tbsp olive oil

2 red onions, chopped

1 red chilli, finely chopped

2 garlic cloves, crushed

350g packet Quorn mince

½ tsp chilli powder

2 x 400g cans chopped tomatoes

1 tsp sugar

120ml vegetable stock

420g can mixed beans, rinsed and drained

350g frozen chopped vegetables

135g pack taco shells

150ml natural yogurt

100g vegetarian grated cheese

1 Heat the oil in a large pan, fry the onions, chilli and garlic gently for 10 mins until softened.

2 Add the Quorn, chilli powder, tomatoes, sugar and stock. Season and simmer for 10 mins.

3 Add the beans and vegetables and cook for 5 more mins.

4 Season to taste and spoon into the taco shells, Serve with the yogurt and cheese.

Per serving 659 cals, 32g fat, (11g saturated), 55g carbohydrate.

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