Quorn Chili by Simon Clarke posted to rec.food.cooking

simon_clarke@usa.net

1 tsp. olive oil 
1 medium onion, finely chopped 
1/2 tsp. fresh jalapeno pepper, seeded, minced (opt.) 
1 pkg. Quorn Grounds 
1 can (14oz) chopped tomatoes 
2 tsp. tomato paste 
2 tsp. cumin 
1 tsp. chili powder 
salt, to taste 
1 can (7 1/2oz.) red kidney beans, drained 

Cooking Instructions

1. Place oil in a large pan over HIGH heat. Add onion and jalapeno.
Sauté 3-5 minutes or until softened. Stir in Quorn Grounds; heat
through.

2. Add tomatoes, tomato paste, cumin, chili powder and salt. Reduce
heat, simmer 10 minutes.

3. Stir in the kidney beans, simmer 5 minutes longer. Serve over
cooked rice, if desired.