Photo of Veggie chilli with baked tortilla chips by WW

Veggie chilli with baked tortilla chips

Points® value
Total Time
35 min
10 min
25 min
Make this nutritious, balanced and super-quick dish with just a few storecupboard essentials.


Calorie controlled cooking spray

4 spray(s)

Quorn mince

300 g

Red kidney beans in chilli sauce

405 g

Fresh Salsa (no oil)

200 g

Chilli Powder

1½ teaspoon(s), level


200 g

Carrots, raw

1 small


¼ individual, extra large

Coriander, fresh

1 teaspoon(s)

WW White Wraps

4 individual

Tinned Tomatoes

1 can(s), large

Mint, Fresh

10 sprig(s)

Lime Juice, Fresh

15 ml


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist 2 baking sheets with the cooking spray.
  2. Tip the Quorn mince into a pan and add the mixed beans, salsa, cherry tomatoes and chilli powder. Stir well and bring to the boil.
  3. Add the mushrooms to the pan, stir, then turn down the heat so that the sauce is simmering. Cook for 15 minutes.
  4. While the chilli is cooking, prepare the salad by coarsely grating the carrot (do this in your food processor if you prefer). Finely chop the cucumber and coriander or mint and mix everything together with the vinegar or lime juice. Season to taste.
  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. Serve the chilli with the salad and baked tortilla chips.