Veggie Chicken Chilli

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.

Serves 4

25 mins

A Little Effort

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

  1. 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.
  2. 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.
  3. Simmer for 10 minutes, stirring regularly until the sauce has thickened and the Quorn Pieces are cooked through.
  4. Serve with the rice, tortilla chips and sour cream and enjoy!