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Uses Quorn™ instead of beef mince, but this is probably optional.


1 medium carrot
1 stick of celery
1 medium onion
400g Quorn™ mince
1 red pepper
6 medium tomatoes
200g tomato purée
160g (drained) three bean salad
500g (drained) kidney beans
240g (drained) chick peas
3 cloves garlic
150ml red wine
150ml milk
1 tsp Tabasco sauce
1 tsp cayenne pepper
2 tsp mild chilli powder
1 tsp black pepper
olive oil
salt to taste


  1. Place the carrot, celery and onion into a food processor, reduce to purée, then fry in large pan with a tablespoon of olive oil.
  1. Add Quorn™, fry for a few minutes.
  1. Add milk, red wine, crushed garlic, leave to simmer.
  1. Place the pepper and tomatoes into the food processor, reduce to purée, add to pan, with tomato purée.
  1. Place chickpeas and three bean salad into food processor, chop coarsely and add to pan.
  1. Add kidney beans, Tabasco and spices, then simmer for a further 15 mins.