VEGGIE CHILLI PITTA POCKETS

Takes 30min serves 6

2tbsp sunflower oil 1 red onion, chopped 1tbsp chipotle paste

1 garlic clove, crushed 500g frozen Quorn mince 400g tin chopped tomatoes 300ml vegetable stock 400g tin Mexican mixed beans 6 pitta breads 1 avocado, mashed 100ml soured cream

Heat the oil in a large frying pan and fry the onion for 5 minutes, until soft. Add the chipotle paste, garlic and Quorn mince and cook for another 5min until the Quorn is completey defrosted and starting to brown. Add the tomatoes, stock and beans to the pan. Season with salt and pepper and bring to a simmer. Cook for 15min. Toast the pitta breads, spoon in the chilli and serve topped with the mashed avocado and soured cream.

‘Make this Meaty by using 500g fresh beef or pork Mince instead of the Quorn’