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Tex-Mex veggie chilli with chilli cream


Serves 4


Ready in about 40 minutes

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.

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About Slimming World

Super-charge your slimdown with the October issue of Slimming World magazine! See results in just 7 days with our make-it-happen eating plan; meet 10 real-life slimmers who between them have lost an amazing 79st; and serve up your favourite pub grub from our low-Syn menu board. Plus discover how to build your own support squad, change your weight-loss destiny and get moving with walking sports. Download your issue now and make it an awesome autumn!

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