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Recipes for everyone

Quorn Meat Free Chilli Con Quorn


Serves 4
233 cals * Per Serving
1g sat fat * Per Serving

Simon Roshdy is the man behind The Diet Kitchen. Nearly 50,000 hungry subscribers follow his YouTube channel where he demonstrates how to make healthy food taste good! Why not have a crack at creating his Chilli Con Quorn here.


  • 1 tbsp oil
  • 1 large onion
  • 1 red pepper
  • 2 garlic cloves, peeled
  • 1 heaped tsp hot chilli powder
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 500g Quorn Meat Free Mince
  • 1 veg stock cube
  • 400g can chopped tomatoes
  • 1 tsp dried marjoram
  • 1 tsp sugar
  • 1 tbsp tomato purée
  • 1 can kidney beans


  1. Grab a large Saucepan (or frying pan you can cover with a lid). On a medium heat, pour the Oil of choice into the pan, I recommend Rapeseed or, Canola if you’re American. As the nutrient profile is great, the flavour is nice and nutty and most importantly, it has a higher smoking point over Olive Oil which is always good when cooking!
  2. Once the oil has heated up, pop your chopped onions, garlic cloves, red peppers, 1-2tsp hot chilli powder (depending on your spice tolerance!), paprika and cumin into your cooking vessel of choice. Stir together and fry for about 4 minutes, stirring occasionally
  3. Add your Quorn from frozen into the pan and stir into all the spicy goodness
  4. Once stirred, add your tomatoes, stock, marjoram, sugar (or sweetener), tomato puree and lots of seasoning. Once brought to a boil, put your lid on, reduce to a simmer (slight bubbles) and cook for 30 minutes, but check on it every 10 in case the water is running low, I don’t want you burning your house down
  5. Bring on the beans! Add the kidney beans into the pan, and mix together, simmer for 10 minutes uncovered. BOOM! There you have it, Chilli Con Quorn-e!

This recipe has been created by one of our Quorn™ ivores. Have a look at our blog where you will be able to meet our Quorn™ ivore chefs and be inspired to create delicious, healthy meals.

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