First off apologies for not doing one of these for a while. With being ill then being away things have got on top of me so this has taken a backseat. But this week they are back!!
This is a lovely recipe that combines my all time favourite chilli recipe (Gordon Ramsays, if you were wondering) and a healthy (for both the wallet and the diet) one from Rosemary Conley's magazine.
Ingredients
Quarn mince 200g
Red onion, diced
3 Carrots, grated
2 Garlic cloves, crushed
Vegetable stock cube
400g Chopped Tomatoes (tinned)
Tin of Red kidney beans
100g Mushrooms, chopped
1 Red chilli
1 tbsp Ground cumin
1tsp Paprika
Method
1. Dry fry mince, with the spices for 1-2 minutes.
2. Add the onion, carrot and garlic, until the onion is soft.
3. Add the remaining ingredients and stir well, simmer for 30 minutes (adding more vegetable stock if needed)
Notes
Serves 4.
Calorie content 255.
Fat content 4.
We served ours with rice, but please remember this will alter the calorie and fat content. This can also be made with beef mince, but again, remember this will change the calorie and fat content.
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