Shredded Chicken Chilli with Quorn Fillets

Name: Shredded Chicken Chilli with Quorn Fillets
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 312g bag Quorn Vegetarian Fillets; 1 large onion, finely chopped; 2 cloves garlic, finely chopped; 1 red pepper, deseeded, chopped; 2 tsp chilli powder; 2 tsp ground cumin; 2 tsp dried mixed herbs; 2 tbsp tomato puree; 400g can chopped tomatoes; 400g can lentils, drained; 400g kidney beans , drained; 500ml vegetable stock; 25g bag fresh coriander, roughly chopped; Olive oil; Tortilla chips (optional); Cooked rice (100g per portion, optional); Grated cheddar cheese (optional)

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A tasty take on the classic chilli con carne, this chicken version is made with shredded Quorn Fillets simmered in a beany tomatoey stew! This delish recipe is made with plenty of cupboard staples and is perfect for a family midweek meal that’s ready in just 30 minutes!

Make this total one-pot wonder by frying onion and spices before adding chopped tomatoes, stock and delicious Quorn Fillets. Shred the Quorn Fillets before adding back in the pan with a hearty mix of lentil and kidney beans!

Perfect on its own or you can spoon on top of fluffy rice and top with cheese and crunchy tortilla chips for the ultimate veggie family dinner!

Vegan & Vegetarian Fillets & Pieces Recipes Cheap Vegetarian Family Recipes Weeknight Dinner Recipes One Pot Recipes

Serves 6

30 mins

Easy

236 cals
(Per serving)

4.7g of fat

£ 0.91.00
(Per serving)

12.5 g fibre
(Per serving)

19 g protein
(Per serving)

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Fillets

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

312g bag Quorn Vegetarian Fillets
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 red pepper, deseeded, chopped
2 tsp chilli powder
2 tsp ground cumin
2 tsp dried mixed herbs
2 tbsp tomato puree
400g can chopped tomatoes
400g can lentils, drained
400g kidney beans , drained
500ml vegetable stock
25g bag fresh coriander, roughly chopped
Olive oil

To serve:

Tortilla chips (optional)
Cooked rice (100g per portion, optional)
Grated cheddar cheese (optional)

Method

Heat oil in a large saucepan and fry the chopped onion for about 5 minutes until starting to soften. Stir in the garlic and pepper cook for a minute.
Add chilli powder, ground cumin, dried mixed herbs and tomato puree and stir in well with the onions and cook for a minute.
Stir in canned chopped tomatoes, half the stock and add the Quorn Fillets and simmer for 10 minutes.
Remove the Quorn Fillets from the pan and shred into pieces and then return to the pan along with the canned lentils and kidney beans. Add the remaining stock and simmer until reduced and thickened. Add more stock to loosen if needed.
Stir through the chopped coriander and serve with optional rice and toppings like grated cheddar cheese, coriander and tortilla chips!