Photo of Veggie chilli with baked tortilla chips & rice by WW

Veggie chilli with baked tortilla chips & rice

11
11
6
SmartPoints® value per serving
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
Try this super-quick vegetarian chilli, served with clever tortilla chips made from WW White Wraps and wholegrain rice

Ingredients

Brown basmati rice, dry

200 g

Calorie controlled cooking spray

4 spray(s)

Red Kidney Beans in Chilli Sauce

395 g

Fresh Salsa (no oil)

200 g

Soya Mince

300 g

Tinned Tomatoes

1 can(s), large

Chilli Powder

1½ teaspoons, level

Mushrooms

200 g

WW White Wraps

2 individual

Instructions

  1. Put the rice on to boil and cook to pack instructions.
  2. Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Spray the baking sheets with the cooking spray.
  3. Tip the frozen Quorn mince into the saucepan and add the mixed beans in chilli sauce, jar of salsa, canned cherry tomatoes and chilli powder. Stir well and bring to the boil.
  4. Meanwhile, thinly slice the mushrooms. Add them to the saucepan and stir; then turn down the heat so that the sauce is simmering. Cook for 15 minutes.
  5. Five minutes before the chilli is ready, cut each tortilla into 8 triangles using a pair of scissors. Arrange them on the baking sheets and bake for 3-4 minutes, until crisp.
  6. Serve the chilli on warmed plates or in bowl, with the baked tortilla chips and rice