Veggie Chicken Chilli

Name: Veggie Chicken Chilli
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 4
Ingredients: 300g Quorn Pieces; [https://quorn.anything.agency/products/chicken-style-pieces]; 1tsp olive oil; 1/2 butternut squash, peeled and cut into 2-3cm cubes; 1 red onion, finely sliced; 3 cavolo nero leaves, tough stems removed and finely sliced; 2 cloves of garlic, finely chopped; 1 tbsp honey; 1 tsp ground cumin; 1 tsp paprika; 1 tsp chilli powder; 500g garlic & herb passata; 150ml water; Salt and ground black pepper; To serve (optional):; 400g cooked rice; Tortilla chips; 2 tbsp sour cream

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Vegetarian Chicken Chilli in a white bowl with rice and Tortilla chips.

We get it, chilli is a total midweek dinner winner and on rotation most weeks. Tasty, satisfying and quick & easy to make! We love it too, but sometimes it’s good to switch things up a little.

So how about butternut squash, red onion and kale – this is a serious Autumn vegetable combo. A rich, spiced tomato sauce and Quorn Pieces turn this into the cosiest family dinner. This easy veggie chicken chilli recipe is one that we know you’ll be making again and again over the coming months.

Made by Amy Shepperd

Vegan & Vegetarian Fillets & Pieces Recipes Vegetarian Autumn Recipes Vegan And Vegetarian Mexican Recipes One Pot Recipes

Serves 4

25 mins

A Little Effort

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

Made with Quorn Vegetarian Chicken Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre

No Artificial Ingredients

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Ingredients

300g Quorn Pieces
1tsp olive oil
1/2 butternut squash, peeled and cut into 2-3cm cubes
1 red onion, finely sliced
3 cavolo nero leaves, tough stems removed and finely sliced
2 cloves of garlic, finely chopped
1 tbsp honey
1 tsp ground cumin
1 tsp paprika
1 tsp chilli powder
500g garlic & herb passata
150ml water
Salt and ground black pepper
To serve (optional):
400g cooked rice
Tortilla chips
2 tbsp sour cream

Method

Heat the olive oil in a large non-stick pan. Add the butternut squash and fry for 10 minutes. Add the onion and cavolo nero and fry for 5 minutes, stirring occasionally.
Add the garlic, honey and spices and stir. Fry for 2 minutes. Add the passata, Quorn Pieces and water. Season with salt and pepper and bring to the boil.
Simmer for 10 minutes, stirring regularly until the sauce has thickened and the Quorn Pieces are cooked through.
Serve with the rice, tortilla chips and sour cream and enjoy!