Vegetarian chili with chickpeas and lentils recipe...

Between work and actually spending time together, there's not much time left for cooking (hence the hideous neglect of this blog!)

When I get in from work, I want to cook something healthy, hearty and nutritious that takes under half an hour, and this recipe for chili is my favourite! 

Neither Rob or I are vegetarians, but we eat a lot of Quorn mince. There are two reasons for this- a) it's way cheaper than real mince, and b) it's super healthy. Yeah, it takes a bit more flavouring, but I find it really tasty and I actually prefer it to the real thing!

Unfortunately, I'm a total fool and forgot to take photos, but I hope that you can get a pretty good idea of how tasty this is from the recipe:

(Serves 2)

- An onion

- A handful of mushrooms

- 200g Quorn mince (around half a pack)

- A beef stock cube

- A couple of fresh chilies

- Hot chili powder

- Pinch of cumin

- Tin of tomatoes

- Tsp of honey

Fry off the onion and the mushroom. Add in the Quorn from frozen. 

Break in a beef stock cube or two. If you like real meat, then you might want to throw a few in for stronger flavour. 

Shake in a bit of chili powder and cumin, before adding the tinned tomatoes. 

Season with salt and pepper and leave to simmer. It'll be ready in around 15 minutes but you can leave it for up to an hour. 

Stir in a spoonful of honey before serving, this just gives it a little sweetness against all the spice. Mmm.

Bish bash bosh.

Enjoy!