Slimming World spicy vegetable chilli

Perfect to warm you up during the winter, this vegetarian chilli from Slimming World will be good for your mood and your waistline

Ingredients

• Low calorie oil spray
• 200g (7oz) Quorn mince
• 1 red onion, peeled, halved and thinly sliced
• 2 red chillies, deseeded and finely chopped or sliced
• 2 garlic cloves, peeled and crushed
• 1 tsp ground ginger
• 2 tsp ground coriander
• 2 tsp cumin seeds, crushed
• 1 carrot, peeled and cut into 1cm (1-2in) dice
• 2 sticks celery, cut into 1cm (1-2in) dice
• 1 x 400g can chopped tomatoes
• 2 x 400g cans red kidney beans, rinsed and drained
• Salt and freshly ground black pepper
• Large handful of coriander leaves, chopped

For the guacamole

• 1 ripe avocado, stoned, peeled and cut into 1cm (1-2in) diced
• 1 red onion, peeled and finely diced
• 2 plum tomatoes, finely diced
• 1 red chilli, finely chopped
• Juice of 2 limes
• Small handful of coriander leaves, finely chopped

To serve

• Very low-fat natural fromage frais

Method

1. Spray a large, non-stick frying pan with oil and place over a medium heat. Add the Quorn, onion, chilies, garlic, ginger, ground coriander, carrot and celery and stir-fry for 4-5 minutes.
2. Add the tomatoes and beans, season well and bring to the boil. Reduce the heat and cook gently for 25-30 minutes, stirring often.
3. Meanwhile make the guacamole. Mix all the ingredients together in a small bowl, season well and set aside until needed.
4. Remove the Quorn mixture from the heat, stir in the chopped coriander and serve immediately, garnished with a little fromage frais and accompanied by the guacamole.

Syns per serving (When following the Slimming World diet you are allowed 15 syns per day)
Original: 3½
Green: 13½

source

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