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| POINTS® Value: 7.5 Servings: 4 Preparation Time: 15 min Cooking Time: 40 min Level of Difficulty: Easy | Using lots of vegetables and a combination of lean beef and Quorn mince keeps the fat low in this delicious chilli recipe. | Ingredients - 225 g extra-lean beef mince
- 350 g quorn mince, (one packet)
- 1 large onion(s), chopped
- 2 clove garlic, crushed
- 2 stick celery, finely chopped
- 1 medium carrot(s), finely chopped
- 1 medium red green or yellow pepper(s), deseeded and chopped
- 2 teaspoon chilli powder
- 400 g canned tomatoes, chopped
- 2 tablespoon tomato puree
- 410 g cooked kidney beans, rinsed and drained
- 1 portion stock cube, beef or vegetable dissoved in 300ml hot water
- 200 g dried rice, brown or wild
- 1 pinch salt
- 1 teaspoon pepper, freshly ground
Instructions - Heat a large saucepan and add the beef mince, a handful at a time, so that it seals and browns. Stir in the Quorn mince, then add the onion, garlic, celery, carrot, pepper, chilli powder, tomatoes, tomato puree, red kidney beans and stock. Stir well, bring to the boil, then cover and reduce the heat. Simmer for about 30 minutes, stirring from time to time.
- Fifteen minutes before you’re ready to serve, put the rice on to cook in plenty of lightly salted boiling water. It will take about 12 minutes. Drain well and rinse with boiling water.
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