Stephs Chilli Con Carne

Soooo finally sweater weather is upon us and the darker colder evenings are on the horizon. The leaves are about to look super pretty and show us how beautiful it is to let things go, rest, recuperate and blossom again bigger and better than before. My favourite time of year, I live for long jumpers and thick leggings, boots and scarfs, snuggled in the back garden on the steps with a brew in hand keeping myself warm, breathing in the crisp autumn air. Is it just me that thinks the air, the atmosphere feels different in autumn??

Anywho, you cant beat a good easy one pot recipe on these cooler nights which is why I'm bringing you my yummy chilli con carne recipe (vegan of course, sorry-not sorry. Don't diss it until you try it please) it is super low in calories so easy to fit in to your meal plan and has good macro content too, plus each portion is 2 of your 5 a day win win.

Super easy recipe that requires no weighing and not that much prep or keeping an eye on it either to be honest, so good to get on the hob in between household jobs & homework. I use a scoville soup/casserole pan. All of my pots and pans are scoville, they come with a warranty and they really are non stick and good quality with the added bonus of being reasonably priced.


INGREDIENTS 
3 large sweet peppers
1 large brown onion
1 bag of 300g quorn mince
1 tin of chopped tomatoes
1 tin of kidney beans
1tsp cumin
1 1/2 tsp paprika
1 1/2 tsp of hot cayenne pepper
1/2 tsp chilli flakes (optional)
3 vegetable stock cubes
120g vegan cheese (optional-20g per portion)


Recipe serves 6 

METHOD
1) Cube peppers and onions and place in the stock pan & Add the bag of quorn mince
2) Mix the stock cubes with 1L of boiling water and add to the pan.
3) Bring to the boil and occasionally stirring allow half of the water to boil out.
4) Drain the kidney beans and add to the stock pan, again allow half the water to boil out. You should have about a centimetre deep of water left in the bottom.
5) Add the full tin of chopped tomatoes and spices to the mix, allow it to boil for a further few minutes and thoroughly mix the spices and tomatoes through the chilli. And voila that's your chilli con carne done. Yum!!
6) Serve on top of jacket potatoes or rice with 20g grated cheese per portion. Another fav way of mine to serve this is with rice in wraps- burritos or In tacos.

Nutritional info per portion of chilli only below...
Calories 131
Carbs 14.2
Protein 12g
Fats 1.9


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