Crafts and Life

Ingredients

• Low-calorie cooking spray
• 1 large onion, finely chopped
• 1 red pepper, deseeded and diced
• 2 garlic cloves, crushed
• 1 tsp hot chilli powder
• 1 tsp paprika (ideally sweet smoked)
• 1 tsp ground cumin
• 1 tsp dried thyme
• 400g can chopped tomatoes
• 500ml hot vegetable stock
• 2 tbsp tomato purée
• 1 level tsp sweetener granules
• 500g frozen Quorn mince
• 400g can red kidney beans
• 500g celeriac, peeled and cut into chunks
• 2 large carrots, thickly sliced
• 1 small pack coriander, roughly chopped
• 2 tsp cumin seeds

   

  Method

  1. Spray a large, non-stick frying pan with low-calorie cooking spray and put it over a low heat. Fry the onion and pepper, stirring occasionally, until soft. Stir in the garlic and cook for 2 minutes, then add the spices and thyme and cook for 1 minute more. Add the tomatoes, stock, tomato purée and sweetener and bring to the boil. Reduce the heat and simmer for 15 minutes.
  2. Stir in the frozen mince and simmer for 10 minutes. Stir in the beans with their juices and simmer for 10 minutes more. Season lightly and turn off the heat.
  3. At the same time, cook the celeriac and carrots for 15 minutes in boiling water, or until soft. Drain, return to the pan and roughly mash. Add the coriander, season lightly and mix well.
  4. Preheat your oven to 200°C/fan 180°C/gas 6. Tip the chilli into a baking dish, and spoon and spread the mash over the top. Sprinkle with the cumin seeds and bake for 20-25 minutes. Serve hot with the green salad.

  Serves 4 – taken from http://www.slimmingworld.co.uk