Fuss-free, effortless and delicious, this easy Quorn chilli recipe is so easy to pull together for a meat-free midweek dinner. It’s great for feeding a crowd and freezes well, making it perfect for batch cooking.
I’ll show you how to make this easy Quorn chilli recipe step by step, and how to adjust the the heat to suit anyone!
Quorn chilli recipe
This easy veggie chilli con carne (should that be chilli sin or non carne?) is quick and easy to make and perfect for meat free Monday – or any other night of the week.
It comes together really fast, is easy to adapt and is ideal for batch cooking.
This recipe is based on my 5 bean chilli recipe, with the same spicing and the addition of Quorn for extra protein and a more meaty quality. The quantities here, however, make a smaller batch.
Serve your chilli any way you like it. Try it with rice, in a jacket potato, with sweet potato wedges or in burritos, quesadillas or enchiladas.
I like to offer a selection of toppings, such as salsa, avocado, chilli slices and more.
Why make Quorn chilli
- It is easy – and if you haven’t cooked with Quorn before, I’ll walk you though every step
- So delicious, with a deep rich flavour
- Fast – ready in about half an hour
- Perfect for batch cooking and freezer friendly – I think it is even better when reheated the next day as the flavours will all mingle and develop.
- Uses everyday ingredients from the supermarket!
Quorn chilli ingredients
- Quorn – One bag of Quorn mince, fresh or frozen
- Onion & Garlic – Any type of onion, it really doesn’t matter.
- Red Peppers – Or whatever colour you like – just discard the stalk and seeds and cut into strips.
- Canned Tomatoes – Chopped makes it a bit quicker, but it is easy to chop whole tomatoes. Go for supermarket mid range. The cheapest economy style ones are often thin, acidic and watery. Save the best tomatoes for a dish where tomato is the star. You could use a carton of passata if you prefer.
- Kidney Beans in Chilli Sauce – I am OBSESSED by these as they are so useful. I throw a can into nearly every batch of soup I make now. My new store cupboard staple most of the supermarkets do their own version!
- Spices – Ground cumin, coriander, chilli and smoky paprika
- Chocolate or Cocoa Powder – Transforms a chilli from OK into so much more!
- Tomato Ketchup/Puree or Sweet Chilli Sauce – A touch of sweetness to round the whole dish
Helen’s Fuss Free Tip
Remember that chilli gets hotter with cooking (and reheating). You can always add some extra chilli at the end, but you cannot take it out.
How to make Quorn chilli – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
First – Prepare all the vegetables.
- Onions – Peel and dice (if you are feeling lazy you can buy frozen ready chopped onion)
- Garlic – Peel and chop
- Peppers – Deseed, discard the stalk, and cut into strips
Step One – Choose a heavy based pan with a lid that fits. (You will need the lid later.) Dry fry the spices (cumin, coriander, paprika and chilli) over a medium heat, stirring them all the time until they are fragrant. Do not let them burn.
You do not absolutely need to do this, but I think it makes an appreciable difference.
Remove from the pan and set to one side.
Why Dry Fry the Spices?
It seems like an extra step but it helps release the flavour, making a big difference to this quick cook chilli. If I were making a meaty chilli and cooking for several hours, I would probably not bother.
Step Two – Add the oil to the pan. Then fry the onion and peppers for a few minutes until the onions are translucent and starting to turn golden at the edges. Add the garlic, and fry for another minute.
Please don’t be tempted to thrown the garlic in at the same time as the onion. Garlic burns more easily and needs less cooking time. If you overcook it, it can become bitter and spoil the dish.
Step Three – Now add the Quorn mince and fry, turning it with a spatula to stop it sticking to the bottom of the pan. I find it is easier to do this in batches.
Helen’s Fuss Free Tip
If you have frozen Quorn there is no need to defrost it. Just add it to the pan frozen.
Step Four – Add the beans and canned tomato, and then the rest of the ingredients. Give it all a good stir to mix it together – adding a splash of water if needed so everything is covered in sauce.
Bring to a gentle simmer, cover the pan, and then turn the heat right down. Allow to cook for at least 20 minutes.
If you can let it cook for a little longer then the flavour should develop more.
You might need a heat diffuser to get a gentle simmer if the lowest setting of your smallest burner is too fierce. These cost less than £10 / $12 and will last for years.
Step Six – Give your easy Quorn chilli a stir before serving, adjusting the seasoning if needed.
Chilli is best with lots of toppings, so offer some chilli sauce for those who like a hotter chilli, sour cream, grated cheese, or a hot cheese dip, and crunchy sliced vegetables. Garnish with chopped fresh coriander.
- Chilli – Add some chopped fresh chilli along with the garlic, if you like it really hot. Remember, though, that chilli will intensify with cooking. Proceed with caution, though. You can always add some more at the end, but you cannot take it out.
- Make it go further – Add another can of beans. Try a can of plain kidney beans, black beans or whatever you like.
- Add some extra veg. This easy Quorn chilli is very flexible and great for adding extra vegetables. You can double the quantities of those in the recipe or add something new. Try:-
- Mushrooms – slice and add with the onion
- Celery – slice and add with the onion
- Carrots – peel, dice and add with the onion
- Peas, corn or frozen mixed veg – defrost and stir in for the last 5 minutes of cooking.
Personally I think this veggie chilli is better made in advance, left overnight and reheated.
Fridge – Allow your Quorn chilli to cool before packing it into airtight containers. Store in the fridge and eat within 3 days.
Freezer – Again, allow to cool, and then pack into airtight containers. I love those plastic takeaway trays, as they stack well and are the perfect size for two. Allow to defrost for a couple of hours on the countertop or in the fridge overnight.
Reheating – Microwave until piping hot, or heat in a saucepan on the stove top. Add a spoonful of water if needed.
Hints and tips
- Make in the slow cooker – Follow the instructions above to step 5. Then transfer to the slow cooker, add all the other ingredients and cook for 4–6 hours.
- To save on washing up, use a stove top to table pan. I have a shallow lidded cast iron casserole that I use several times a week. Cooking (and frying) in a wide, shallow, faster pan is also much quicker than using a deeper narrower saucepan.
Quorn is a mycoprotein – a fungus based protein food. It’s also proprietary name, so essentially, a commercial brand. It is used to make vegetarian and meat substitutes, including the mince I have used in this recipe.
Adding cocoa or chocolate to chilli dishes gives them depth of flavour and richness, and balances acidity. This combination has a long history in Central America, and is essential to the classic Mexican sauce, mole poblano.
No. Although many Quorn products are vegan, the mince contains egg. You could use a different meat-free mince if you prefer, or try my 5 Bean Chilli.
Yes, it’s fine to make it in advance and keep it in the fridge, or freeze for another day. The flavours will develop and the chilli can intensify, so don’t go too mad with the chilli if you plan to eat it later.
More Chilli Recipes
- Vegan 5 bean chilli – bulk cooking to feed a crowd or fill the freezer
- Easy Chilli Con Carne – rich fall apart slowly cooked chunks of beef.
- Bean and butternut squash chilli – ready in 30 minutes
- Homemade tortilla chips – made in minutes from wraps and perfect for scooping up your chili
- Mexican Rice – this easy Mexican rice is perfect to serve with a homemade chilli
Easy Quorn Chilli Recipe
- 2 onions (peeled and chopped)
- 2 cloves garlic
- 2 peppers (deseeded and cut into strips )
- 1 tsp ground coriander seeds
- 1 tsp ground cumin
- 1 tsp chilli powder (or more to taste)
- 1 tbs smoked paprika
- 1 tbsp olive oil
- 500 g Quorn mince
- 400 g tin kidney beans in chilli
- 400 g tin chopped tomatoes
- 1 tbs tomato puree (or sweet chilli sauce or tomato ketchup)
- 1 tbs cocoa powder (or a few squares of dark chocolate)
- salt and pepper to taste
- Prepare the vegetables. Peel and finely chop the onions and garlic, and deseed and slice the peppers.2 onions, 2 cloves garlic, 2 peppers
- Take a heavy based pan with a lid that fits. (You will need the lid later.) Dry fry the spices (cumin, coriander, paprika and chilli) over a medium heat, stirring them all the time until they are fragrant. Do not let them burn. Then remove from the pan and set to one side.1 tsp ground coriander seeds, 1 tsp ground cumin, 1 tsp chilli powder, 1 tbs smoked paprika
- Add the oil to the pan. Then fry the onion and peppers for a few minutes until the onions are translucent and starting to turn golden at the edges. Add the garlic, and fry for another minute.1 tbsp olive oil
- Now add the Quorn mince and fry, turning it with a spatula to stop it sticking to the bottom of the pan. I find it is easier to do this in batches.500 g Quorn mince
- Stir in the rest of the ingredients, and then season with some pepper and salt. You may need to add a splash of water – you want everything just covered in liquid. Bring to a gentle simmer, cover the pan, and then turn the heat right down. Allow to cook for at least 20 minutes.400 g tin kidney beans in chilli, 400 g tin chopped tomatoes, 1 tbs tomato puree, 1 tbs cocoa powder
- Give your easy Quorn chilli a stir before serving, adjusting the seasoning if needed.
- This recipe is 4 Weight Watchers Smart Points per portion