Vegetarian − GLUTEN-FREE

Ingredients (serves 1)

  • 125g quorn mince
  • 100g can of chopped tomatoes
  • 100g can of red kidney beans
  • ½ white onion diced
  • ½ red pepper seeded and chopped
  • 1 garlic clove
  • 1 teaspoon olive oil
  • ½ teaspoon chilli powder


  • Heat the oil in a large frying pan
  • Fry the onion and garlic until soft and golden
  • Add the quorn mince and chilli powder and fry for 3 minutes
  • Add the tomatoes and green pepper and bring to the boil
  • Reduce heat and simmer for 10 minutes, stirring occasionally
  • Stir in the kidney beans and cook for 5 minutes
  • Serve with your choice of rice or jacket potato