Most days, I try and be good and cook my meals from scratch. I don’t always succeed and, the further through the week I get, the harder it is to stay motivated. It’s the same when I have lots on, fresh food goes by the wayside.
In the warm weather, it’s not too bad – salads are always a quick and easy option – but on cold, dark, nights, it’s harder to not resort to soup or heat ‘n’ eats. This chilli is quick, simple, and veggie so stops me feeling too guilty about not slaving over a hot stove. It takes about 10 minutes to get everything in the pan and another 15 to cook and will easily serve 4 people. The photo took doesn’t do it justice but I was in a bit of a rush….
To make it, you will need:
- 1 tbsp. olive oil
- 1 small onion
- 1 500g Quorn mince (you could replace this with regular mince if you wanted)
- 2 260g jars of salsa (one medium, one hot)
- 1 400g tin kidney beans
- 1 400g tin of crushed tomatoes
- 1 small tin of sweetcorn
- 1 tbsp. of tomato purée
Then you need to:
1. Finely chop the onion and fry in the olive oil until tender
2. Add the Quorn mince, cook through on a low heat for a couple of minutes
3. Add the salsa, kidney beans, tomatoes, sweetcorn and tomato purée
4. Simmer for 15 minutes
And that’s it – I serve mine with grated cheese and a dollop of crème fraiche (if I have it in) but you could also add diced onions, tomatoes, sour cream or spring onions. My husband is also a big fan of serving it on spaghetti.