Hearty Chilli Bowl
With January blues setting in, and the post-Christmas credit card statements looming in the not-so-distant future, this week’s recipe takes us back to the classic store-cupboard staples. The chilli bowl is a hearty meal that when made with Quorn™ is a lighter alternative for those counting their calories as they welcome in the New Year.
To add a little flair I like to bake tortilla wraps in a circular Pyrex to serve the chilli in, bringing a literal meaning to the meal’s title and reducing the washing up with an edible bowl!
THE RECIPE
Useful Info
This recipe is… VegetarianIngredients (Serves 4)
For the chilli…
4 tortilla wraps 1 onion (white), sliced 1 red pepper, sliced 2 cloves garlic, finely chopped 1 red chilli, diced 300g Quorn™mince 1 tin tomatoes (400g) 1 tin kidney beans in chilli sauce (400g) A squeeze of tomato puree A pinch of sugar A pinch of oregano A dash of Worcester sauce A handful of fresh coriander 50g strong cheddar, grated Salt and pepper to taste 1 tbsp. Olive oil 200g riceFor the guacamole…
½ red onion 1 red chilli 1 lemon, juiced 4 avocados Salt and Pepper to tasteMethod
For the chilli
- Pre-heat the oven to 200 degrees Celsius / gas mark 6.
- Microwave the tortilla wraps for 1 min and smooth them in to Pyrex bowls. If doubling up remember to add a layer of tin foil between the wraps.
- Place in the centre of the pre-heated oven and bake for 20 minutes or until the edges are golden. Leave to cool and set.
- Bring a pot of water to boil and add the rice. Simmer for 20-25 minutes.
- Heat the olive oil and fry the onions until soft on a low heat.
- Add the peppers, garlic and chilli and stir regularly for a couple of minutes.
- Add the Quorn™ and stir for 2-3 minutes.
- Add the tinned tomatoes, kidney beans, tomato puree and a pinch of sugar with a little water and simmer for 10-15 minutes.
- Add the oregano, splash of Worcester sauce and salt and pepper to taste.
- Sprinkle with fresh coriander and set aside.
For the guacamole
- Peel the avocados and remove the stone.
- Slice and mix with the diced red onion and chilli.
- Squeeze over the lemon juice, stir and serve.
To Serve
- Spoon the rice and chilli in to the tortilla wrap bowl.
- Serve with a dollop of guacamole and a handful of grated cheddar.
Added bonus: Leftovers the next day taste great on jacket potatoes or in tortilla wraps with cheese and salad for a truly waste-not-want-not January!
Happy eating!
x
Categories: Domestic Goddess Ilona's Weekly Munchies