Easy Quorn Chilli

This Quorn Chilli Con Carne is perfect for a tasty weeknight dinner. It's really easy to make budget friendly and the whole family will enjoy it!

Jump to:

• What You'll Need
• How To Make Quorn Chilli
• Top Tips
• Serving Suggestions
• Variations
• Storage
• FAQs
• More Delicious Tex-Mex Recipes
• Easy Quorn Chilli

I always have a bag of Quorn mince in my freezer they're excellent for adding to a Cottage Pie, lasagne or to a Bolognese sauce. I also usually have some Quorn sausages for making Toad in the Hole. They're especially good if you're in a hurry and need dinner on the table quickly!

This vegetarian chilli recipe is easy to make and ready in about 40 minutes. I've kept the heat levels mild in this so that the kids can enjoy it too. If you prefer more heat you can easily adjust the heat levels.

If you're a new veggie or vegan you will probably have heard of Quorn mince. Made from Mycoprotein Quorn mince is a low-fat high-fibre product. It's very versatile in cooking and takes on flavours very well, meaning there are so many different ways you can use it.

If you've recently decided to go veggie or to decrease your meat consumption or even your carbon footprint, then Quorn products are not a bad way to start!

What You'll Need

• Quorn Mince - You'll find this in the freezer aisle of your local grocery store. Most stores now have a vegan/vegetarian frozen food section it should be there. If you can't use Quorn mince then any veggie mince will work well too.
• Peppers - I use two red bell peppers for this recipe but you can use a mixture of red and green or yellow peppers if you like.
• Herbs & Spices - You will need dried oregano, ground cumin, ground cinnamon and fresh coriander (cilantro).
• Pastes - I add chipotle chilli paste and chilli paste to this chilli. The chipotle paste can be found in the spices section of your supermarket it adds a lovely smokiness to the chilli. I also use chilli paste as I find it cheaper to buy the paste than buy fresh chillies at the moment! Plus it lasts longer.
• Sauces - To add depth of flavour to this dish I add dark soy sauce and Henderson's Relish. Both of these add wonderful flavours to this dish. Henderson's relish is a great substitute for Worcestershire sauce, which is not vegetarian as it contains fish.
• Canned Ingredients - You'll need one can of chopped (diced tomatoes) and one can of red kidney beans.
• Other Ingredients - You will also need an onion, garlic, olive oil, vegetable stock, salt and black pepper.

How To Make Quorn Chilli

*This is a quick guide please see the recipe card below for full instructions and the ingredient list.

1. Heat the oil in a large saute pan or large frying pan with deep edges. Add the onion and cook for 10 minutes over medium heat. Then add the garlic and oregano and spices and cook for a minute, then add the chilli paste and chipotle chilli paste.

2. Next, add the peppers and cook them for a minute or two, add a little stock if the pan is too dry.

3. Once the peppers have softened slightly stir in the chopped tomatoes. Then add the soy sauce and Henderson's relish.

4. Next, add the frozen Quorn mince, stir the mince into the sauce breaking up any large lumps

5. Next stir in the stock.

6. Finally stir in the red kidney beans, season with salt and black pepper and simmer for 15 - 20 minutes over low to medium heat until the sauce reduces and thickens. Stir in the chopped coriander towards the end of cooking. Serve immediately.

Top Tips

• Simmering the chilli will give you a nice thick sauce and allow the flavours to meld into each other more giving you a more flavourful chilli.
• There's no need to defrost the Quorn mince, this can be added straight to the sauce from frozen.
• Adding dark soy sauce and Henderson's relish will add so much more flavour to this so I don't recommend skipping them.

Serving Suggestions

We love this with rice, a sprinkle of grated cheese, sour cream and a dollop of Guacamole. I also like to serve this with tortilla chips. If you don't fancy rice, this chilli is really good with some Air Fryer Potato Wedges. And if you have any leftovers serve them with Baked Potatoes, cheese and sour cream for a delicious lunch!

Variations

• Make it spicy - it is so easy to make this spicier, just add more chilli paste or add chopped jalapeño.
• Add more beans- I sometimes add black beans or black-eyed beans to this chilli to bulk it out.
• Add more veggies - this is such a versatile dish that you can easily add more veggies. I sometimes add mushrooms, sweetcorn, green beans or sweet potatoes to this.

Storage

Like all good curries and chillies, this vegetarian chilli is even better the next day. Any leftovers once cooled can be stored in an airtight container in the fridge and should be eaten within 3 days.

You can also freeze this dish, leave it to cool then transfer it to freezer bags or containers. Use with 3 months. I defrost this in the fridge overnight before reheating it on the hob until piping hot.

FAQs

More Delicious Tex-Mex Recipes

If you're not a fan of Quorn then try my Vegetarian Chilli, it's packed with veggies and beans and is great for feeding a crowd. Another great vegetarian recipe is my Smoky Chipotle Mushroom Tacos they are so tasty and very easy to make. If you fancy something different then try my Fajita Pasta Bake, it has all the great flavours of fajitas but in a cheesy pasta bake!