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Quorn Vegetarian Mince Chilli In Jacket Potato

A jacket potato sliced to show the vegetarian chilli made using Quorn Vegetarian Mince.

A hearty baked potato filled with vegetarian chilli con carne. Perfect for those chilly weeknights this vegetarian jacket potato filling is both tasty and easy to make and is sure to become part of your staple weeknight recipes!

So quick to make, it's perfect for speedy lunch or tasty dinner winner! Made using Quorn Vegetarian Mince this recipe is ideal for the whole family!

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

Gluten Free

Low in Saturated Fat


High in Protein


  • 300g Quorn Mince (chilled)
  • 2 tsp. vegetable oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup red & green peppers, diced
  • 1 can (14oz.) chopped tomatoes
  • 2 tsp. chili powder
  • 2 tsp. cumin
  • 1 cup canned red kidney beans, drained
  • salt & pepper to taste
  • 4 large baked potatoes, baked and still hot
  • ¼ cup shredded Monterey Jack cheese
  • Chopped spring onions & sour cream, as needed


  1. Place oil in a large non-stick pan over med-high heat; Add onion; sauté; 4-5 minutes or until softened
  2. Add peppers, Quorn Mince, tomatoes, chili powder and cumin. Reduce heat; simmer 8-10 minutes
  3. Stir in kidney beans, season with salt & pepper and continue to simmer 3 -5 minutes longer
  4. Slice open each baked potato. Fill with generous amount of chili mixture; top each with 1 tbsp. cheese
  5. Serve immediately, sprinkled with chopped spring onions and a dollop of sour cream, if desired

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