SMOKY & SPICY VEGGIE CHILLI

One man that you can completely trust whilst the world is going to shit….David Attenborough. David A…the legend that is. Flicking through Netflix my boyfriend (also a ledge called David) and I decided to watch his documentary A life on our planet and it was pretty shocking to say the least. It literally made us want to throw away all the meat in the fridge…we didn’t as we aren’t rich and I still cant stop eating steak just yet! However it did make us think about what we put in our shopping basket and have a rethink of our midweek meals. So we decided that we would have at least one meal a week that was veggie. Pretty good start I think, we can say we are officially doing our little bit to save the planet. Now I know we have a long way to go yet but its a start. I decided to have my first full Quorn experience and the only way to take my Quorn virginity would be to make a delicious flavoursome chilli. Big flavours, lots of spice, lots of garlic, WHAM, BAM thankyou…MAM! So here it is, my verdict is you cant taste that its vegetarian at all and I will definitely be smothering this on nachos, burritos and chips in the near future! Enjoy x

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INGREDIENTS

SERVES 2

250g Quorn Mince

100g Aubergine (Diced small)

100g Carrot (Diced small)

2 Tbsps of Olive oil (or fry light)

2 Red Onion (Diced small)

5 Crushed Garlic Cloves

1 Green Chilli (Diced Small)

2 Tsps Ground Cumin

2 Tsps Ground Coriander

3 Tsps Smoked Paprika

1/2 Tsp Cayenne Chilli Powder

400g Tinned Chopped Tomatoes

400ml Water

100g Jarred Roasted Red Peppers

2 squares of dark chocolate

150g Black Beans

1/2 Juice of Lime

10g Chopped Coriander

Method

Fry the onion in a tbsp olive oil for a couple of minutes until slightly softened then add the garlic and chilli. After a minute of cooking over a medium heat add the Quorn mince, aubergine, carrot and combine altogether. Add the other tbsp of oil and the spices and cook for a further 2 minutes. Add the beans, tomatoes, water and the red peppers bring to the boil and then simmer on low for 45 minutes until thick. Add the lime juice, a big pinch of sea salt and the coriander. Drop the chocolate in the chilli and let it ripple and ooze throughout.

Serve in bowls and serve with rice or flatbread and sprinkle with extra coriander and a wedge of lime.

Thanks David :)