Vegetarian Chilli con Carne with Quorn Mince
A rich, hearty meat free vegetarian chilli recipe packed with flavour. All the taste and kick of a classic chilli con carne, but with fewer calories and less saturated fat. What's not to love?
9 g of fat
- 300g Quorn Mince
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 1 red pepper, diced
- 2 fresh red chillies, diced
- 2 cloves of garlic, crushed
- ½ tsp smoked paprika
- 2 tsp ground cumin
- 3 tsp ground coriander
- 1 tsp chilli powder (optional depending on your heat preference)
- 400g can chopped tomatoes
- 500ml tomato passata
- 1 tbsp tomato puree
- 1 vegetable stock cube
- 400g can kidney beans, drained
- 1 tsp brown sugar or 1 small cube plain chocolate (optional)
- salt to taste (optional)
- 1 large bunch of fresh coriander leaves, finely chopped
- Pre -heat the oil in a large frying pan and cook the onion for 5-6 minutes or until beginning to soften. Add the red pepper and continue to cook for a further 5 minutes. Add the chillies, garlic and spices and cook for a further 2 minutes stirring continuously
- Stir in the chopped tomatoes, passata, tomato puree and crumble over the stock cube and bring to a gentle simmer for 8 minutes stirring occasionally. Stir in the kidney beans, sugar or chocolate if using and Quorn Soy Free, Meat Free Mince, cook over a gentle heat for a further 10 minutes. Season to taste
- Stir in the chopped coriander and serve with rice, jacket potatoes or with nachos
Click on the following link and check out our 'How to' video
Adding beans like kidney beans or black beans to Quorn Mince helps to bulk out dishes to make your ingredients go even further. You could also add some greens to this dish by stirring in a couple of handfuls of fresh or frozen spinach leaves!
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The nation has spoken
Pretty good recipe. I'd recommend being generous with flavours (onion, garlic, spices) as this makes a lot of sauce.
I had to add some red wine as it was a little bit dry. Tasty though and quick and easy.
Absolutely delicious and easy for someone new to cooking, like me, to make! I made this for some friends recently and they've all asked me for the recipe. We've gone Quorn bonkers ;-)
I can't eat onion/garlic, so substituted 1/4 teaspoon of asafoetida (cooked in the oil at the start), which worked really well. Really nicely flavoured recipe without much 'faff' *thumbs up*.
Simple and tasty food for the whole family!
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