Reviews for:
Vegetarian Chilli con Carne with Quorn Mince

4 out of 5 stars (1695)
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London

4 out of 5 stars

Super tasty - most healthy recipes taste disgusting - but this tasted like a true home made dish, and could use frozen chopped peppers and garlic and onions , dried spices … so I could make it with out going to shops

Puj

4 out of 5 stars

I modified spices and amounts but this is a great base recipe!

Mark Davies

4 out of 5 stars

Made many times, love it

Tracy

4 out of 5 stars

Even though not a vegetarian, I try to have meat free days, this is delicious, won't go back to using beef for chill. Easy to make very tasty. I am generous with spices to add more flavour I also use Kidney bean in chilli sauce.

Helen

4 out of 5 stars

I love this recipe! I've made it loads of times and it always turns out full of flavour.

Heli

4 out of 5 stars

Love the flavours in this recipe.

Mary

4 out of 5 stars

Delicious!

Lyn Marshall

4 out of 5 stars

Lovely recipe bursting with flavour. Tweaked here and there for flavour. Didn’t last long. All plates cleared!

Chilirice

4 out of 5 stars

The best chilli recipe make sure you use the darkest chocolate

Barbara

4 out of 5 stars

Great recipe. Easy to follow.

Maria

4 out of 5 stars

Easy recipe!

Sweet

4 out of 5 stars

We have recently turned veggie and trying to find good recipes (which don't taste like cardboard) has ben trying :-D This recipe is fantastic! Tastes great and easy to cook (single mother of 3 with a full time job) I agree that you should go with your own taste in seasoning - I always add extra ginger/garlic/chilli. Makes enough so that I can freeze half and use another day.

Aubergine

4 out of 5 stars

I made this last week, best chilli. Didn't have all ingredients such as garlic so used 2 tsps of smoked garlic powder and smoked tomato paste instead of regular. I used all the passata from a 650g jar. I also added black beans to bulk it out the following day. I'm making it again and will follow the recipe this time. My meat eater friend loved it!

Dani

4 out of 5 stars

Be generous with the spices, a bit bland if you aren’t but a nice recipe otherwise especially for someone that usually eats meat

Adele

4 out of 5 stars

This was a lovely meal but the portion sizes are generous! Although it does mean leftover… yummy! Because it makes so much sauce id add an extra clove of garlic and go to town with the chilli powder and salt and pepper. All round good meal though.

Louise

4 out of 5 stars

Looks absolutely nothing like the chilli in the picture and I followed the recipe exactly. Mine is very wet. Lots of tomato sauce. However, it tastes nice and I will make it again. Maybe tweak the spices to suit my taste more and add less passata but more tomato purée. But overall a satisfactory tea.

Karen

4 out of 5 stars

We followed the recipe but added a little red wine and a dash of Worcestershire Sauce as well as some chilli powder. Really lovely and will definitely have this again.

Sniperpidgeon

4 out of 5 stars

Love this chilli recipe. I've added chipotle paste to give it a more Mexican taste.

Anna

4 out of 5 stars

Cooked double this for a family get together. It's something I often do, but glad of the guidance on which herbs and spices to use. I added a carrot or two and a few mushrooms near the end. I prefer to cook my Quorn longer than 10 mins though. At least 20.

Kenny

4 out of 5 stars

Try adding a tin of Heinz tomato soup instead of the 500ml tomato passata. Was cooking this recipe one night and found I didn't have the pasata so improvised with the soup instead and it worked really well with this recipe. Give it a try.

Emily

4 out of 5 stars

This was so delicious! I was impressed by how quick and easy it was to cook, a newfound favourite. I did add a bit of water - near the end as some of the reviews suggest.

Louise

4 out of 5 stars

I've been making this weekly for months now, it's gorgeous! If I've no fresh chilli I used crushed chilli flakes, I also add a can of green lentils and slightly reduce the amount of quorn mince, yummy.

Mike

4 out of 5 stars

The recipe is that good that I've gotten major meat eaters on to eating Quorn.

Kavi

4 out of 5 stars

Great recipe, I always add chopped carrot and extra pepper to include more veggies!

Moiz S

4 out of 5 stars

Excellent recipe. I added a half a scotch bonnet pepper (deseeded!) to add a fruity kick to the recipe. Tasted superb with spaghetti as well as rice.

Kathryn

4 out of 5 stars

Great recipe- easy to make. I add 2 stock cubes though, and a generous tablespoon of marmite to enhance the flavour!

David

4 out of 5 stars

A solid intro-level Chilli, that is both healthy and tasty!

Natalie

4 out of 5 stars

Came out delicious! I will definitely make this again. I currently live alone and this recipe made enough for 4 (large) meals - 3 paired with rice and 1 alone to finish off the remainder. Slight alterations made: - Used 2 cans of diced tomatoes instead of 1 can + passatta - had none to use - Used peas instead of beans - had none to use - Used hot paprika instead of normal paprika - Used frozen mixed peppers instead of fresh red pepper - Added extra cumin and garlic for additional flavour - Added extra chilli powder - Added some salt and ground pepper at the end

CeeBee

4 out of 5 stars

Great recipe. Easy to follow and good results.

Sarah

4 out of 5 stars

Delicious. Served it with potato wedges