Vegan Chilli with Nachos & Spicy Salsa

Ingredients

• 400g Chopped tomatoes
• 300g Quorn mince
• 150ml Hot vegetable stock (use 27g of Bay’s Kitchen Concentrated Vegetable Stock with 150ml boiling water)
• 75g Black beans (tinned) (optional)
• 1 Medium courgette
• 1 Red pepper
• 3 Tbsp Tomato puree (ensure it’s plain not garlic flavoured)
• 2 Tbsp Garlic-infused oil
• 2 Tsp Dried coriander (or chop 30g fresh coriander and add at the end)
• 1 Tsp Chilli powder (can go mild or hot depending on your tolerance of spice, or half and half!)
• 1 Tsp Ground cumin
• ½ Tsp Paprika
• Pinch of salt (optional)