Quorn
A hearty baked potato filled with Chilli con Quorn - perfect comfort food for any occasion.
567 Cals
Per serving
Serves 4
Gluten free
Ingredients
- 300g Quorn Mince (chilled)
- 2 tsp. vegetable oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 cup red & green peppers, diced
- 1 can (14oz.) chopped tomatoes
- 2 tsp. chili powder
- 2 tsp. cumin
- 1 cup canned red kidney beans, drained
- salt & pepper to taste
- 4 large baked potatoes, baked and still hot
- ¼ cup shredded Monterey Jack cheese
- Chopped spring onions & sour cream, as needed
Method
- Place oil in a large non-stick pan over med-high heat; Add onion; sauté; 4-5 minutes or until softened
- Add peppers, Quorn Mince, tomatoes, chili powder and cumin. Reduce heat; simmer 8-10 minutes
- Stir in kidney beans, season with salt & pepper and continue to simmer 3 -5 minutes longer
- Slice open each baked potato. Fill with generous amount of chili mixture; top each with 1 tbsp. cheese
- Serve immediately, sprinkled with chopped spring onions and a dollop of sour cream, if desired
