VEGETABLE AND QUORN™ CHILLI

VEGETABLE AND QUORN™ CHILLI

2 medium aubergines

225g button mushrooms

40ml (2tbsp) olive oil

175g Quorn™ mince

125g onion

1 garlic clove

15ml (1 level tbsp.) dried oregano

10ml (2 level tbsps each chilli powder and paprika)

397g can chopped tomatoes

15ml (1 level tbsp.) tomato puree

397g can kidney beans plus juice from the can

Dice the aubergines and quarter the mushrooms. Heat half the oil in a large pan and fry the Quorn™ mince over a high heat for 5 minutes or until golden. Remove with a slotted spoon. Put in the rest of the oil, add the aubergine and onion and stir well until brown, then add the rest of the ingredients, bring to the boil and simmer for 20 minutes. Add the Quorn™, reheat and serve with tortilla chips or jacket potatoes.