YOUR SOLIN GENERATED RECIPE
Quorn and Kidney Bean Chili with Basmati Rice
Sautéed Quorn and kidney beans simmered in a fragrant, spice-infused tomato sauce served over fluffy Basmati rice with a cool, creamy dollop of Greek yogurt.
INGREDIENTS
0.25 tsp olive oil
0.5 medium brown onion
0.75 cups Quorn meatless pieces
0.25 cup canned kidney beans
0.5 cup canned peeled plum tomatoes
1 medium jalapeño
1 tsp chili powder
0.5 tsp garam masala
0.25 tsp turmeric powder
0.25 cup cooked Basmati white rice
0.25 cup non-fat Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the olive oil in a large non-stick skillet over medium heat.
Add the finely chopped brown onion and diced jalapeño, sautéing for 5 minutes until the onion is soft and translucent.
Stir in the Quorn pieces along with the chili powder, garam masala, and turmeric, stirring constantly for 2 minutes to toast the spices.
Add the crushed plum tomatoes and the rinsed kidney beans to the skillet.
Reduce the heat to low and simmer for 10 to 12 minutes, allowing the sauce to thicken and the flavors to meld.
Season the chili with sea salt and black pepper.
Place the warm, cooked Basmati rice in a bowl and top with the veggie chili.
Finish with a dollop of Greek yogurt on top before serving.