Quorn Chilli Con Carne & Cauliflower Rice

1. Pre-heat the oil in a large frying pan and cook the onion for 5-6 minutes until beginning to soften. Add the chillies, garlic and spice premix and cook for a further 2 minutes stirring continuously
2. Stir in the vegetable stock and tomato passata, bring to the boil. Reduce the heat, cover and simmer for 15 minutes then stir in the Quorn Mince, vegetarian Worcestershire sauce, red peppers and beans. Cover and cook for a further 8 minutes. Stir the chopped coriander into the Quorn chilli
3. Meanwhile, place the cauliflower granules in a microwaveable bowl, cover with cling film and cook on full power for 4 minutes. Carefully uncover, stir well then re-cover and cook for a further 11/2 minutes. Allow to stand for 1 minute. Season well with salt and black pepper. Serve the chilli with the cauliflower rice

Delicious served with guacamole and fresh lime wedges.

Did you know? This recipe includes diced chargrilled red peppers but you could also use frozen peppers! They contain the same (and in some cases, more!) nutrients than fresh. They're often more convenient too.