1/4 cup canned pinto or kidney beans, rinsed and drained
1/4 cup canned navy beans, rinsed and drained
1/4 cup canned cannellini beans, rinsed and drained
2/3 cup sour cream
1 tbs. fresh parsley leaves, chopped
Pre heat the oven to 400F.
Put the sweet potatoes on a baking sheet and cook for 40 minutes, or until tender.
Make the Quorn Chili : Heat the oil in a large skillet and saute the onion and garlic for 5 minutes. Add the Quorn Grounds and spices and fry for 2-3 minutes. Add the tomatoes, red bell pepper and tomato paste. Bring to the boil then reduce the heat and cook on low for 10 minutes, stirring occasionally.
Stir in the beans and cook for a further 5 minutes. Fill each sweet potato with a generous spoonful of Quorn Chili and top with sour cream and a sprinkling of parsley.
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