Chilli

ingredients for ~6 (freezable)
500g pack of quorn mince (or lean mince beef)
2 garlic cloves, crushed
1 large onion, chopped
2 peppers, diced (mixed colours look best)
2x 400g tin chopped tomatoes (or 3, if you like it extra tomato-y)
400g tin kidney beans
1-2 teaspoons chilli powder, or to taste
large dollop (so technical!) tomato puree
1 stock cube – suggest oxo (veg or beef)
Tabasco sauce, to taste
1 tablespoon cornflour, to thicken

  1. Fry the quorn/beef, chilli, peppers, onion and garlic in a little oil until the onions are starting to softening (and the meat browned, if using).
  2. Add the cornflour and stir well.
  3. Add the tomatoes, tomato puree, kidney beans and stock (with a little water if necessary) and stir well.
  4. Bring to the boil and then simmer for 20-25 minutes.
  5. Season with Tabasco, to taste.

Suggested serving: with rice or a baked potato, and some tortilla chips on the side.

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