I make this veggie chilli almost weekly as it's a firm favourite in our house. It's packed with veggies and is all made in one pot so it's really easy to do and you get some of your five a day without much effort at all. This recipe makes enough to feed a hungry family of two adults and one toddler as a filling for tacos one night and in delicious quesadillas with tilda mexican rice another night so you get two meals for the effort of one !
a slug of vegetable oil
6-8 mushrooms chopped
one pack of quorn mince
tinned kidney beans
small tin sweetcorn
fresh or tinned chopped tomatoes
chopped peppers (optional)
pack of fajita mix herbs
Fry the onions lightly in the oil and add the mushrooms (add peppers now if you are using them) let them cook on a medium heat for a few minutes. Add the quorn, the fajita mix and tomatoes and give it all a good stir - pop the lid on the pan to let the mixture take on the flavours - remember to keep stirring regularly so it doesn't stick to the bottom of the pan. After about 15 minutes add the sweetcorn and kidney beans then turn the heat low and let it all simmer for as long as you like. I let it cook for about 30 minutes then leave it for a few hours before reheating to eat. This lets all the flavours really take and makes it much richer and tastier.
If I'm feeling adventurous we use the wraps to make enchiladas instead of quesadillas, but small hands love the 'pocket' feel and the crunchiness of the quesadillas so they tend to win out.
Honestly, this is a simple one pot meal that my family love - try it :o)
This post is part of the #FaveFamilyRecipes Competition with BritMums and Tilda Rice. Every pack sold will provide a meal to an expectant mum in need in support of the World Food Programme’s Mothers Helping Mothers initiative in Bangladesh.