Smokey Veggie Chilli Tacos
Triple tested: Lose the ‘carne’ from your chilli by using Quorn instead of beef mince and save pounds and cals! We guarantee you’ll love it. Brought to you by Essentials magazine
Smokey Veggie Chilli Tacos
Ingredients
- 350 g pack Quorn mince
- 150 ml soured cream to serve
- 100 g Cheddar grated, to serve
Check you've got
- 2 tbsp olive oil
- 2 red onions chopped
- 1 red chilli finely chopped
- 2 cloves garlic
- 1/2 tsp smoked paprika
- 2 x400g tins chopped tomatoes
- 1 tsp dark brown sugar
- 125 ml red wine
- 420 g can mixed beans rinsed and drained
- 350 g chopped frozen vegetables
- 135 g pack taco shells
Instructions
- Heat the oil in a large pan, on a medium heat, and fry the onion, chilli and garlic for about 10 mins until softened.
- Add the Quorn, paprika, tomatoes, sugar and wine, season and simmer for 10-15 mins. Add the beans and vegetables and cook for a further 5 mins.
- Season to taste, then spoon into the taco shells and serve with the soured cream and grated Cheddar cheese.
Notes
Use any leftover chilli to make a veggie lasagne - layer up with lasagne sheets and cheese sauce. Bake for 30 mins until cooked through.
