Chilli con Quorn

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• 300g pack of Quorn Mince
• 1 tbsp oil
• 1 onion, finely chopped
• 2 garlic clove, finely chopped
• ½ tsp ground cumin
• 1 tsp chilli powder
• 2 bay leaves
• 400g can chopped tomatoes
• 300ml vegetable stock
•  1 green pepper, de-seeded and chopped
• 400g can kidney beans, drained
• 2 tsp cornflour
• 1 tbsp water
• salt and freshly ground black pepper to taste freshly chopped coriander and red chillies to garnish
• soured cream for a serving - optional

Let's Cook

1. Heat the oil in a large frying pan. Fry the onion and garlic until soft and golden. Add the Quorn Mince, spices and bay leaves fry for 3 minutes.
2. Add the tomatoes, vegetable stock and green pepper and bring to the boil. Reduce heat and simmer for 10minutes, stirring occasionally.
3. Stir in the kidney beans and cook for 5 minutes
4. Mix the cornflour with the water to a smooth paste. Stir into the Quorn chilli to thicken. Cook gently for a further 5 minutes. Remove bay leaves and discard.
5. Serve immediately with jacket potato or boiled rice.