Chili with a twist
Chili con carne with a mash topping
1. Mash your potatoes to your desired consistency. It’s mentioned above to use a normal and sweet potato, but this is up to you. I like to to use both as it gives it a nice flavour and colour
2. Fry your onions and garlic until lightly golden. Add your Quorn mince (or other meat free alternative) until it’s cooked. Try not to crisp it by having the heat on too high, as when its crispy it gives the meal a strange texture
3. Add your kidney beans once the other ingredients are cooked nicely. You don’t want to fry the kidney beans for too long, but just enough to make them a little softer
4. Boil your normal and sweet potato – depending on your preference. You can mix and match here, see which you like and which you don’t. Once boiled, season with a little salt and pepper, and mash them
5. Put the ingredients into a oven-proof dish and allow to simmer for about 20-30 minutes
6. Once simmered for this time, take the dish out of the oven and scoop your potatoes into a food bag. Once in the food bag, tie the open end up and cut a small hole in the other end (much like an icing bag, when icing and decorating a cake) and pipe onto the dish evenly
7. Place back into the oven for another 10-15 minutes. Cook until the potatoe turns lightly golden and crisp.
This is just a brief overview on how to cook it. The times stated are what i’ve found to taste nice based on MY personal liking. I personally don’t like crispy food, so I tend to allow food less time to crisp. However if you do like it crispy, leave the Quorn mince in the frying pan longer and make it crispy. Also, leave the potatoe in longer if you like it more crispy, it’s up to you!