Ingredients
Serves: 4
• 2 tsp. vegetable oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 cup red & green peppers, diced
• 1 pkg. Quorn™ Grounds
• 1 can (14oz.) chopped tomatoes
• 2 tsp. chili powder
• 2 tsp. cumin
• 1 cup canned red kidney beans, drained
• salt & pepper to taste
• 4 lg. baked potatoes, baked and still hot
• ¼ cup shredded Monterey Jack cheese
• Chopped scallions & sour cream, as needed
• Chopped scallions & sour cream, as needed

A filling family meal for the entire family.

Instructions:
1. Place oil in a large non-stick pan over MED.-HIGH heat; Add onion; sauté 4-5 minutes or until softened.

2. Add peppers, Quorn™ Grounds, tomatoes, chili powder and cumin. Reduce heat; simmer 8-10 minutes.

3. Stir in kidney beans, season with salt & pepper and continue to simmer 3 -5 minutes longer.

4. Slice open each baked potato. Fill with generous amount of chili mixture; top each with 1 Tbsp. cheese. Serve immediately, sprinkled with chopped scallions and a dollop of sour cream, if desired.

Contact: Allwell Publishing