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Vegetarian Chilli

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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 onion peeled and chopped
  • 200 g butternut squash peeled, deseeded and chopped
  • 300 g Quorn mince
  • 2 tsp mild chilli powder
  • 2 garlic cloves crushed
  • ½ each green red and yellow pepper, deseeded and chopped
  • 400 ml vegetable stock
  • 400 g can chopped tomatoes
  • 1 tbsp malt vinegar
  • 1 tsp sugar
  • 200 g long-grain rice
  • 400 g can cannellini beans drained and rinsed

Instructions
 

  • Heat the oil in a large frying pan and fry the onion and butternut squash for a few minutes, to soften.
  • Add the Quorn mince, chilli powder and garlic and cook for a few minutes.
  • Stir in the peppers, stock, tomatoes, vinegar and sugar. Simmer for 15 minutes.
  • Meanwhile, put the rice in a pan with 500ml salted water. Cover, bring to the boil and simmer for 10 minutes, until the rice is tender and the liquid is absorbed.
  • Stir the cannellini beans into the vegetable chilli and warm through.
  • Serve the chilli with the rice.

Notes

Cool and put in a sealable container, freeze for up to 3 months. Heat through thoroughly from frozen.
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