I had such good intentions to do a really thorough blog about this chilli but I got so hungry after work I just made the thing and ate it!
I am no chilli connoisseur, but I know what I enjoy and I love the versatility of them. I make them quite a lot in my own style – in fact I don’t really like kidney beans which seems to be a horrific crime to some of my friends! Also beans add calories so I make do with more veg.
My sister is vegetarian and I got used to using quorn mince yeaaars ago and I now prefer it. Also it’s low in calories so helps me along. I can have a huge pile of food and feel super pleased! Also I am happy to use a packet sachet for the seasoning. Its fine by me.
I like to mix things up with random veg, my thrift mission meaning I have loads of different things in the fridge. I am a huge fan of okra and leeks, and was delighted to find some in the discount bin. So okra and leek chilli it is!
Here is my spin on a vegetarian chilli.
- 500g Quorn mince
- 1 Leek
- 3 sticks of Celery
- 400g tin of plumb tomatoes
- 110g Mushrooms
- 1 Schwartz chilli con carne sachet
- 125g Okra
- 2 Plumbs
- 1 Conference pear
- 2 tbsp tomatoe purée
- 6 Squirts of olive oil spray
- Salt and pepper
Chop everything up.
Grab a wok or pan and squirt in the oil.
Cook off the leeks and celery with salt and pepper and a splash of water till they begin to soften.
Add the okra and mushrooms.
When they soften add the pear and plum.
Don’t let the mix dry, add a touch of water if needed.
Mix in the tomatoes, sachet then the mince and purée.
Let it all mingle.
Hey presto, a yummy veggie chilli!
This made me 5 portions at 213 calories each. I had it with sweet potato and lemon dressed spring greens.