Dinner

Quorn and root vegetable chili is for Dinner.

Quorn and root vegetable chili takes 10 minutes to prepare.

Quorn and root vegetable chili takes 50 minutes to cook.

Quorn and root vegetable chili makes 4 servings.

The ingredients for Quorn and root vegetable chili are:

SET A:
1 tbs groundnut oil (or similar)
1 x medium onion, roughly chopped
80 g (1 cup) red pepper, roughly chopped
2 x garlic cloves, minced
1 tsp lo-salt
0.5 tsp black pepper
1 x fresh green chili, finely chopped
1 x fresh red chili, finely chopped

SET B:
0.5 tsp dried chili flakes
1 tsp sweet smoked paprika
1 tsp of Efo seasoning
1 tsp hot peri-peri sauce
1 tbs tomato ketchup
1 tbs water
100 g carrots, diced and parboiled
100 g sweet potato, diced and parboiled
100 g quorn mince

SET C:
1 x tin chopped tomatoes
1 x tin red kidney beans
1 x tin water (rinse out tomato tin)

Here is how you make Quorn and root vegetable chili:

In a large frying pan, lightly fry the 'SET A' ingredients in the oil for 10 minutes, until the onions are just turning transparent.Stir in the 'SET B' ingredients and continue to cook on a low heat for a further 5 minutes.Transfer to a large, lidded pot or saucepan and add the 'SET C' ingredients. Stir well, bringing to a simmer, cover and cook for 25 minutes, stirring occasionally.Remove the lid and simmer for a further 10 minutes to reduce down to a thick sauce consistency.Serve with rice or a baked potato.Serving Size: Makes 4 x 1 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user SPACEBARD.

The nutritional information for Quorn and root vegetable chili is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 222.4

• Total Fat: 4.8 g
• Cholesterol: 0.0 mg
• Sodium: 686.6 mg
• Total Carbs: 34.0 g
• Dietary Fiber: 6.0 g
• Protein: 11.8 g

Quorn and root vegetable chili is Mexican cuisine.

The dietary needs meet for Quorn and root vegetable chili is Vegetarian