Ingredients

1-2 small dried smoked chipotle chillies
4 tablespoons boiling water
low-calorie cooking oil spray
1 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon paprika
2 x 400 g (13 oz) cans chopped tomatoes
400 g (13 oz) can red kidney beans. rinsed and drained
1 tablespoon Worcestershire sauce (optional)
350 g (112 oz) Quorn mince
300 g (10 oz) sweet potato, cut into 2.5 cm (1 inch) cubes
salt and pepper
2 red onion, finely chopped
3 tablespoons chopped coriander
2 tomatoes, halved, deseeded and diced

Instructions

1.Preheat the slow cooker if necessary. Place the dried chillies in a small bowl, pour over the boiling water and leave to stand for 10 minutes.
2.Meanwhile, spray a large frying pan with a little low-calorie cooking oil spray and place over a medium heat until hot.
3. Add the onion and fry for 4-5 minutes until softened, then add the garlic, cumin and paprika.
4.Stir in the tomatoes, kidney beans and Worcestershire sauce, if using, then the soya mince and sweet potato. Season to taste.
5.Drain the chillies, reserving the soaking water, then finely chop. Stir into the soya mince mixture with the soaking water. Bring to the boil, stirring, then transfer to the slow cooker pot.
6. Cover and cook on low for 7-8 hours until the sweet potato is tender. Mix the salsa ingredients together, then sprinkle over the chilli to serve.
7.FOR SWEET POTATO & SOYA MINCE CURRY, follow the recipe above. omitting the chipotle chillies.
8.Add 1 teaspoon ground turmeric, 1 teaspoon garam masala and 2 teaspoon crushed dried red chillies vwith the cumin and paprika, and a 400 g (13 oz) can lentils, drained, when adding the soya mince.
9. Cook as above, then stir in 100 g frozen peas and 4 tablespoons chopped coriander, cover the pot again and cook on high for 15 minutes.

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