Serves 4-5, prep time 15 minutes, cooking time 45 minutes
- 300g Quorn mince (frozen)
- 2 tins of chopped tomatoes
- 1 tin of kidney beans (drained)
- 2 peppers
- 2 onions
- Baking potatoes (1 for each person)
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tsp cinnamon
- 1 tsp brown sugar
- 1/4 tsp chilli powder (or to taste if you like it hot/don’t have kids)
- Sour cream to serve
- Grated cheese to serve
1a. If you have a toddler get him/her to put the toy chicken & fire engine in the pan and stir thoroughly.
2. Add the Quorn mince, the chopped tomatoes and the kidney beans. Stir everything together and then add the paprika, ground cumin, cinnamon, brown sugar and chilli powder. Turn the heat to medium-low and simmer for 45 minutes to soften everything and infuse the flavours.
3. Wash the baking potatoes and pat dry. Pierce with a sharp knife several times and rub in olive oil. Microwave for 10-15 mins (the longer you microwave, the less time they need in the oven, good for when you’re trying to do baked potatoes quickly) and pop in the oven straight on the wire rack for 30-40 mins.
4. Cut a cross on the potatoes and press the corners to open them, add butter/margarine as desired. Add the chilli and top with grated cheese & sour cream. Serve everything on a plastic Jip & Janneke plate for that extra professional touch. I served it with a simple cucumber and cherry tomato salad with olive oil and balsamic dressing on the side.
Don’t be like me and forget to buy kidney beans, so you have to go to the corner shop on a Sunday evening only to arrive there to find out they don’t sell any kidney beans, so you end up with a weird tin of mixed beans.
This meal freezes well (the chilli sauce that is) and will actually taste better that way.