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.
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.