Slow-cooked vegetarian chilli ‘sin carne’ with aubergine

For the non-Spanish speakers ‘sin’ means ‘without’, making this the perfect soft-textured vegetarian dish for those with swallowing difficulties

Ingredients

1 small aubergine
2 large onions
200g quorn mince*
1 red, 1 yellow and 1 green pepper
2 cloves garlic
3 tablespoons olive oil
250g whole grain rice
½ vegetable stock cube
1 tbsp herb mix chilli con carne
1 tin of chopped tomatoes
1/2 dl white wine
250g red kidney beans (tin)
1 tbsp chopped parsley
1 tbsp chopped chives
1 tbsp lemon juice

Preparation

1. Cut the aubergine into cubes, the onions into rings and the pepper into pieces.

2. Put the red beans into a sieve, rinse in cold running water and leave to drain.

Method

1. Sweat the onion rings and the shredded garlic in heated olive oil until glazed.

2. Add the quorn mince and the herb mix and fry for about 5mins while stirring.

3. Add the aubergine and the paprika and stew until cooked on a low heat.

4. Pour over the white wine, bring to the boil and add the peeled tomato with the liquid.

5. Leave to simmer for about 20mins on a low heat.

6. After 10mins add the red kidney beans, stir well leave to simmer.

7. Meanwhile cook the rice in vegetable stock, drain in a sieve or colander and leave to drain well.

8. Season the chilli sin carne with finely ground pepper, salt and some drops of lemon juice.

Nutrition per 100 grams

Energy………………………………………………………….. 82kcal / 341kJ

Proteins………………………………………………………………………………….4.4g

Total fat……………………………………………………………………………………1.7g

Saturated fat …………………………………………………………………….0.2g

Monounsaturated fat ……………………………………………….1.0g

Polyunsaturated fat…………………………………………………..0.1g

Cholesterol ………………………………………………………………………. 0mg

Carbohydrates…………………………………………………………………….11.8g

Sugars ……………………………………………………………………………..2.7g

Fibres………………………………………………………………………………………..3.4g