A vegetarian twist on a classic chili, using Quorn mince, kidney beans, and fresh toppings. Perfect for a filling meal in tortilla wraps, topped with guacamole and salsa.
1: Finely dice the brown onion, garlic cloves, and green pepper.
2: In a large pan, heat olive oil and fry off the onion, followed by garlic and then the pepper.
3: Add the tin of kidney beans and season with salt, pepper, and chilli flakes.
4: Stir in a quick handful of chopped coriander, then add the tin of chopped tomatoes, lowering the heat and stirring well.
5: While that simmers, prepare the guacamole by spooning out the avocado's flesh and mashing it with chopped cherry tomatoes, olive oil, lemon juice, salt, and pepper.
6: For the salsa, finely dice tomatoes, spring onion, and parsley, then mix with olive oil, salt, pepper, and chilli flakes.
7: Add quorn mince into the chilli mix with a splash of boiling water and generous seasoning, continuing to simmer until the majority of liquid has evaporated.
8: Prepare the tortilla wraps, microwave or toast them, and shred the lettuce.
9: For assembly, add chilli, guacamole, salsa, and lettuce to the tortilla wrap, or customize with any other desired ingredients.
