black bean and quorn chilli (v)

SERVES 4, READY IN 30 MINUTES, PLUS 4 HOURS IN THE SLOW COOKER TIP: DON’T HAVE A SLOW COOKER? SIMMER OVER A LOW HEAT FOR ABOUT 35 MINUTES.

Low-calorie cooking spray 1 large onion, roughly chopped 2 carrots, peeled and diced 4 celery sticks, thinly sliced 3 garlic cloves, crushed 1tsp ground cumin 2tsp ground coriander 1tsp chilli powder (heat level to your taste) 2 x 400g tins chopped tomatoes 300ml boiling vegetable stock 500g Quorn mince, thawed if frozen 1 red pepper, deseeded and cut into small chunks 1 orange pepper, deseeded and cut into small chunks 400g tin black beans, drained and rinsed 198g tin sweetcorn, drained A splash of Tabasco (optional) Finely chopped fresh coriander, to serve Fat-free natural yoghurt sprinkled with cayenne pepper, to serve Lime wedges, to serve Boiled dried rice, to serve

Spray a large non-stick frying pan with lowcalorie cooking spray and place over a medium heat. Add the onion, carrots and celery and cook for about 5 mins, stirring occasionally. Stir in the garlic and cook for 1 min, then sprinkle over the spices and cook for another minute. Add the chopped tomatoes, stock, Quorn, peppers, black beans, sweetcorn and Tabasco, if using. Stir well and bring to the boil over a high heat. Pour it all into a slow cooker pot, cover and cook on high for 4 hours. Season to taste, scatter over the coriander and serve with rice, the spiced yoghurt and lime wedges to squeeze on top.