Quorn Chilli Hot Pot | The Gut Experts

Ingredients

• 2 tablespoons olive oil
• 2 spring onions, finely chopped (green part only)
• 1 large carrot, finely chopped
• 1 celery stick, finely chopped
• 1 red pepper, seeded and finely chopped
• 400g Quorn mince
• 1 tbsp chilapote chilli paste (optional)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• 2 tablespoons tomato puree
• 300ml vegetable stock (IBS friendly – see page 140-142)
• 400g tin Italian chopped tomatoes
• 400g tin kidney beans, drained and rinsed (approx. 225g weight – for stage 2, see page 00)
• 1 lime, cut into wedges
• 4 tablespoons natural yoghurt
• handful fresh coriander leaves
• sea salt and freshly ground black pepper