YOUR SOLIN GENERATED RECIPE
Quorn Chili with Fluffy Rice
Quorn mince simmered in a robust tomato and spice blend, served over fluffy basmati rice with a cool dollop of creamy Greek yogurt.
INGREDIENTS
1.5 cups Quorn mince
0.25 cup canned kidney beans
0.5 cup cooked basmati rice
0.25 cup non-fat Greek yogurt
0.25 cup tomato puree
0.25 cup diced red bell pepper
0.25 cup diced yellow onion
0.5 tbsp extra virgin olive oil
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the extra virgin olive oil in a large skillet over medium heat.
Add the diced yellow onion and red bell pepper, sautéing for 5 minutes until the onions are translucent and fragrant.
Stir in the Quorn mince, breaking it up with a wooden spoon, and cook for 4 minutes until lightly browned.
Add the chili powder, ground cumin, smoked paprika, sea salt, and black pepper, stirring well to coat the mince in the aromatic spices.
Pour in the tomato puree and add the kidney beans, then reduce heat to low and simmer for 10 minutes until the sauce has thickened.
Place the warm, fluffy basmati rice in a bowl and top with the Quorn chili.
Finish with a dollop of non-fat Greek yogurt for a creamy, high-protein cooling element.