Made with Quorn Vegetarian Meat-Free Mince
Gluten Free
Low in Saturated Fat
High in Protein
No Artificial Ingredients
High in Fibre
Cook mode (Keep screen awake)
Ingredients
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For the jacket potatoes
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4 baking potatoes
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For the Quorn Chilli:
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300g Quorn Mince
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A drizzle olive oil
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1 red onion, diced
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1 garlic clove, crushed
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½ green pepper, diced
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½ red pepper, diced
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75g tomato puree
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1 tsp. mild chilli powder
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1 tin chopped tomatoes
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1 tin kidney beans, drained weight 240g
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300ml very low salt vegetable stock (gluten free)
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To serve (optional):
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4 tsp. sour cream
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Chopped chives
Method
For the jacket potatoes:
- Pre-heat the oven to 200C (fan)/220C electric/Gas Mark 7.
- Place the potatoes onto a baking tray and bake for 45-60 minutes or until tender and baked through.
For the chilli:
- Heat a drizzle of olive oil in a pan over a medium heat. Add the onion, garlic and peppers. Sauté for 5 minutes.
- Add the tomato puree and chilli powder. Cook for 1 minute.
- Add the Quorn Mince, chopped tomatoes, kidney beans and stock. Bring to a simmer and cook for 8 minutes.
To serve:
- Place a jacket potato onto a serving plate. Make a cross in the top of each jacket potato and squeeze the base to open the potato. Spoon a generous dollop of Quorn Chilli into each potato. Top with a dollop of sour cream and a sprinkling of chives (optional).
Chefs tip
This Quorn chilli recipe freezes well! Serve with rice, tortilla chips and guacamole for a change.
Recipe Inspiration
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