Easy Quorn Chilli Recipe

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Full of deep, complex flavours, this Quorn chilli makes a tempting one pot supper.

5 from 3 votes

A delicious and easy Quorn chilli with real depth of flavour. An easy one pot dinner that's perfect for meat-free days.

Servings:

Author: Helen Best-Shaw

Prep Time10

Cook Time20

Ingredients

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

Instructions

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.

Notes

Personally I think this veggie chilli is better made in advance, left overnight and reheated.

Leftovers

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.

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.

Nutritional Information

This recipe is 4 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.