Spicy Vegetable chilli

Ingredients:

Low calorie oil spray
200g Quorn mince
1 red onion, peeled, halved and thinly sliced
2 red chillies, deseeded and finely chopped or sliced
2 garlic cloves, peeled and crushed
1 tsp ground ginger
2 tsp ground coriander
2 tsp cumin seeds, crushed
1 carrot, peeled and cut into 1cm dice
2 sticks celery, cut into 1cm dice
1 x 400g can chopped tomatoes
2 x 400g cans red kidney beans, rinsed and drained
salt and freshly ground black pepper
a large handful of coriander leaves, chopped

For the guacamole
1 ripe avocado, stoned, peeled and cut into 1cm dice
1 red onion, peeled and finely diced
2 plum tomatoes, finely diced
1 red chilli, finely chopped
juice of 2 limes
a small handful of coriander leaves, finely chopped

Method:

1. Spray a large, non-stick frying pan with oil and place over a medium heat.
2. Add the Quorn, onion, chilies, garlic, ginger, ground coriander, carrot and celery and stir-fry for 4-5 minutes.
3. . Add the tomatoes and beans, season well and bring to the boil.
4. Reduce the heat and cook gently for 25-30 minutes, stirring often.
5. Meanwhile make the guacamole.
6. Mix all the ingredients together in a small bowl, season well and set aside until needed.
7. Remove the Quorn mixture from the heat, stir in the chopped coriander.
8. Serve immediately, garnished with a little fromage frais and accompanied by the guacamole.