Bringing together a delicious Quorn Mince Chilli with a sweet potato for a winning combination.
Serves 4
45
mins
Easy
420 cals (Per 100g)
5g of fat (Per 100g)
Ingredients
4 large sweet potatoes or 8 smaller ones
300g Quorn Meat Free Mince
1 tbsp olive oil
1 medium sized onion, chopped
1 sachet chilli con carne seasoning (vegetarian ones are available)
1 red chilli, finely chopped
400g tomato passata 150ml water
400g tin red kidney beans, drained
1 bunch of fresh coriander, finely chopped
Soured cream and red chillies if required for garnish
Method
Preheat the oven to 200C/400F/Gas mark 6. Bake the sweet potatoes for around 40 minutes until soft
Meanwhile, gently fry the onions in the oil until softened. Add the Quorn mince, spice sachet , red chilli, tomato passata, water and kidney beans. Bring to the boil then simmer for 15-20 minutes. Stir in the chopped coriander
When the sweet potatoes are cooked carefully cut lengthways and top with the chilli
