Easy Quorn Chilli -

Chilli with red peppers, tacos and rice served with lime wedge

Easy Quorn Chilli

This easy Quorn Chilli Con Carne is perfect for a tasty weeknight dinner. This meat-free chilli is just as good as any meat chilli, it's also very budget-friendly and the whole family will enjoy it!

Course Dinner

Cuisine TexMex

Diet Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 218kcal

Author Michelle Alston

Ingredients

1 tablespoon olive oil
1 medium brown onion finely chopped
2 cloves of garlic finely minced or out through a garlic press
1 heaped tsp dried oregano
½ teaspoon ground cumin
½ tsp ground cinnamon
½ teaspoon chilli paste
½ tsp chipotle chilli paste
2 dried bay leaves
2 medium red bell peppers (capsicums) pith and seeds removed then cut into thin slices.
1 x 400 g / 14.5 oz can of chopped(diced) tomatoes
300 g / one medium bag of Quorn mince
1 tablespoon dark soy
1 tablespoon Henderson's relish or vegetarian Worcestershire sauce
400 ml / 1½ cups of vegetable stock made with one vegetable stock cube
1 x 400 g / 1 x 15oz can of red kidney beans drained then rinsed under a cold tap
½ teaspoon ground sea salt divided into two parts
¼ teaspoon freshly ground black pepper
A large handful of fresh coriander (cilantro) roughly chopped

Instructions

Heat a tablespoon of olive oil in a large saute pan.
Add the chopped onion along with a small pinch of salt and cook over medium heat for 10 minutes, until the onions are translucent.
Add 1 heaped teaspoon of dried oregano to the pan along with half a teaspoon of ground cumin, half a teaspoon of cinnamon and the minced garlic. Cook for a minute until you can smell the spices and the garlic. Then add the chilli paste and chipotle chilli paste and cook for a few seconds.
Next, add the sliced peppers and stir them into the onions and spices. If the pan is starting to get too dry add a tablespoon or two of stock to the pan and continue stirring until the peppers start to soften.
Then stir in the can of chopped tomatoes, and the frozen Quorn mince, breaking down any large lumps with your wooden spoon.
Now add the stock and the red kidney beans. Season with salt and pepper and give the pan a good stir. Reduce the heat to low and simmer for 15 - 20 minutes, stirring often to avoid any sticking to the bottom of the pan.
The sauce should have reduced and thickened after 20 minutes, if it is still too thin cook for another 10 minutes.
Towards the end of cooking stir in the chopped coriander.
Serve immediately.

Notes

Storage - Any leftovers can be stored once cooled in an airtight container in the fridge and should be used within 3 days.
Freezing - leftovers can be frozen once cooled and should be used within 3 months. Defrost in the fridge overnight before heating on the hob.
Nutritional Information - all nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.

Nutrition