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Smokey veggie chilli tacos

(15 ratings)

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Essentials magazine, smokey veggie chilli
Essentials magazine, smokey veggie chilli
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe Triple tested: Lose the 'carne' from your chilli by using Quorn instead of beef mince and save pounds and cals! We guarantee you'll love it. Brought to you by Essentials magazine

Ingredients

  • 350g pack Quorn mince
  • 150ml soured cream, to serve
  • 100g Cheddar, grated, to serve
Check you've got:

  • 2tbsp olive oil
  • 2 red onions, chopped
  • 1 red chilli, finely chopped
  • 2 cloves garlic
  • 1/2tsp smoked paprika
  • 2x400g tins chopped tomatoes
  • 1tsp dark brown sugar
  • 125ml red wine
  • 420g can mixed beans, rinsed and drained
  • 350g chopped frozen vegetables
  • 135g pack taco shells

Use any leftover chilli to make a veggie lasagne - layer up with lasagne sheets and cheese sauce. Bake for 30 mins until cooked through.

Method

  1. Heat the oil in a large pan, on a medium heat, and fry the onion, chilli and garlic for about 10 mins until softened.
  2. Add the Quorn, paprika, tomatoes, sugar and wine, season and simmer for 10-15 mins. Add the beans and vegetables and cook for a further 5 mins.
  3. Season to taste, then spoon into the taco shells and serve with the soured cream and grated Cheddar cheese.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 678(kcal)
  • Fat 35.0g
  • Saturates 12.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 4
(15 ratings)

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