NUTRITION

SERVINGS

INGREDIENTS

1.75 cup Quorn meatless pieces

0.5 cup canned kidney beans

0.5 cup cooked white basmati rice

1 cup canned peeled plum tomatoes

0.5 medium brown onion

2 cloves garlic

1 tsp fresh ginger

1 medium jalapeño

1 tsp olive oil

0.5 tsp turmeric

1 tsp garam masala

1 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup vegetable broth

PREPARATION

• 1

  Prepare the basmati rice according to package instructions and set aside 0.5 cup for serving.

• 2

  Finely dice the brown onion, mince the garlic cloves, and grate the fresh ginger.

• 3

  Remove the seeds from the jalapeño and finely chop the flesh.

• 4

  Heat the olive oil in a large skillet over medium heat and sauté the onion until soft and translucent.

• 5

  Add the garlic, ginger, and jalapeño to the skillet, stirring for 2 minutes until the mixture is aromatic.

• 6

  Stir in the turmeric, garam masala, and chili powder, allowing the spices to toast for 60 seconds.

• 7

  Add the Quorn meatless pieces and the canned kidney beans to the pan, stirring to coat them in the spice base.

• 8

  Pour in the canned peeled plum tomatoes, breaking them apart with a wooden spoon, and add the vegetable broth.

• 9

  Season with sea salt and black pepper, then simmer on low heat for 15 minutes until the sauce has thickened.

• 10

  Serve the hearty chili in a bowl over the fluffy cooked basmati rice.