Low-calorie cooking spray
3 large red chillies, 2 deseeded and finely chopped and 1 left whole
1 large onion, roughly chopped
2 large garlic cloves
1 red and 1 orange pepper, deseeded and cut into chunks
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp paprika
500g pack Quorn Mince
400g can chopped tomatoes with chilli and garlic
500g passata with herbs
400g can kidney beans, drained
100g fat-free natural fromage frais
Freshly boiled plain rice, to serve
1 Spray a large, deep saucepan with low-calorie cooking spray and place over a medium heat. Add the chopped chillies, onion, garlic and peppers. Fry for 5 minutes, or until softened, stirring occasionally. Add the cumin, cinnamon and paprika and cook for a further 1-2 minutes, stirring well.
2 Stir in the mince, tomatoes, passata, kidney beans and 300ml cold water. Bring to the boil, cover and simmer for 20 minutes.
3 Meanwhile, for the chilli cream, use long-handled tongs to cook the whole chilli over an open flame until charred. Or roast the chilli at 200°C/ fan 180°C/gas 6 for 10 minutes.
4 Put the chilli in a plastic food bag, seal and leave to steam for 10 minutes. Remove the blackened skin and seeds. Mash the chilli flesh with a knife and stir into the fromage frais. 5 Divide the chilli and rice between 4 bowls and serve with the chilli cream.