This chilli con carne is a great veggie dinner. You can enjoy it with rice but it also makes the perfect topping for a jacket potato or tortilla wrap.

SERVES – 4

PREP – 10 MINS

COOK – 25 MINS

 

1 tbsp vegetable oil

1 onion, chopped

200g butternut squash, chopped

300g frozen Quorn mince

2 garlic cloves, crushed

2tsp mild chilli powder

1 ½ peppers, chopped

400ml vegetable stock

400g can tomatoes

1tbsp malt vinegar

1tsp sugar

400g can cannellini beans

200g long grain rice

 

1. Heat the oil in a pan and fry the onion and squash for a few mins.

2. Add the Quorn, garlic and chilli powder and cook for a few mins.

3. Stir in the peppers, stock, tomatoes, vinegar and sugar. Simmer for 15 mins.

4. Meanwhile, put the rice into a pan with 500ml salted water. Cover, bring to the boil and simmer for 10 mins until the liquid is absorbed.

5. Stir the beans into the chilli and warm through. Serve with rice.

 

Per serving: 400 cals, 6g fat (1g saturated), 63g carbs