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MEXICAN QUORN CHILLI Recipe

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This recipe for MEXICAN QUORN CHILLI, by , is from PONTHIR BAPTIST CHURCH & VILLAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JILL WILLIAMS
Added: Thursday, November 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
227g / 8 oz black beans
2 chopped onions
2 crushed cloves of garlic
284ml / 1/2 pt vegetable stock
2 deseeded and finely chopped chillies
680g 11/2 lb Quorn mince
2 x 400g cans of chopped tomatoes
1 deseeded and chopped red pepper
salt / pepper
to garnish :
Fresh Coriander and Lime Wedges

Directions:
Directions:
Put the black beans in a bowl and cover with water - leave to soak overnight. Discard the water rinse and drain the beans

Put the onions, garlic and stock in a saucepan - bring to the boil and simmer for 20 minutes

Stir in the chillies cook for 3 minutes - add the Qourn, canned tomatoes and drained Black Beans. Bring to the boil and simmer for 30 minutes, or until the sauce is reduced - stir occasionally.

Add the red peppers and seasoning - cook for a further 15 minutes

Serve the chilli with the chopped coriander and lime wedges
* Can be served with a side bowl of rice

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
overnight + 2 Hours
Personal Notes:
Personal Notes:
VERY LOW CALORIE DISH

 

 

 

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