I am in love with this recipe, it is perfect for quick, healthy, filling lunches at work or a speedy supper mid- week. This chilli is veggie friendly and everything goes into one pot.
(makes a large pot for portions to be frozen for later)
– 1/2 tbsp coconut oil
– 1 onion, diced
– 1 red pepper, chopped
– chilli flakes
– 1 courgette, diced
– 500g chopped tomatoes
– 400g kidney beans, drained
– 500g quorn mince
– 1tsp smoked paprika
– 2 tsp ground cumin
– 1 avocado, sliced
– natural yogurt
Chop up all the veggies ready to put into the pot. Heat the coconut oil in a pan over a high heat. Add onion, chilli flakes and courgettes and soften and add colour.
Add the remaining ingredients (excluding the yogurt and avocado). Bring the chilli to the boil and then turn down the heat and allow the chilli to simmer for a minimum of 30 mins for the liquid to reduce, but allow it to stay on the heat longer if desired.
Slice the avocado ready for when the chilli needs serving.
Once the chilli is cooked to perfection, take off the heat and serve into bowls with the sliced avocado piled on top and a dollop of natural yogurt. Eat and enjoy!
Truly delicious and filling. My new favourite lunch meal to prep on a Sunday and put into plastic containers which can be frozen or stored in the fridge for a later day.