Ingredients

• 900g Quorn Mince
• 6 tbsp vegetable oil
• 3 medium onions, diced
• 3 red peppers, diced
• 6 cloves of garlic, crushed
• 1/2 tsp crushed chillies
• 2 tsp smoked paprika
• 6 tsp ground cumin
• 9 tsp ground coriander
• 3 x 400g cans chopped tomatoes
• 500ml tomato passata
• 3 tbsp tomato puree
• 2 vegetable stock cubes
• 3 x 400g can kidney beans, drained
• 3 tsp brown sugar
• salt to taste (optional)
• large bunch of fresh coriander leaves, chopped

Method

1. Pre-heat the oil in a large frying pan and cook the onion for 5-6 minutes or until beginning to soften. Add the red pepper and continue to cook for a further 5 minutes. Add the garlic and spices and cook for a further 2 minutes stirring continuously

2. Stir in the chopped tomatoes, passata, tomato puree and crumble over the stock cube and bring to a gentle simmer for 8 minutes stirring occasionally. Stir in the kidney beans, sugar and Quorn mince, cook over a gentle heat for a further 10 minutes or until the beans are soft.

3. Season to taste, stir in the chopped coriander and serve with rice, jacket potatoes or with nachos