This super simple Vegetarian Quorn Chilli couldn’t be any easier and can be ready in around half an hour.
Perfect with some rice, or on top of a pile of Nachos. My personal favourite is to have it piled on top of a Quorn Bratwurst in a Brioche Hot Dog Bun. It makes for an incredible ‘Nacho Average Hot Dog’. This lovely smokey Quorn Chilli will suite veggies and carnivores alike. If you have leftovers you can keep them in the fridge and have a few days later, or freeze and it will last nicely for a few weeks!
Serves – 3
Prep / Cooking time – 5mins / 30mins
Vegetarian Quorn Chilli Ingredients
1 Large Onion – finely chopped
1 Red Pepper – finely chopped
2 Cloves of Garlic – grated or crushed
3 tsp Ground Cumin
2 tsp Ground Coriander
0.5 tsp Paprika (smoked if you have it)
0.5 tsp Dried Oregano
1.5 tsp Chilli Powder (Mild or Medium, whatever you prefer)
0.5 tsp Chilli Flakes
1 tbsp Tomato Puree
300ml Vegetable Stock
300g Quorn Mince (or whatever your preferred brand is)
Vegetarian Quorn Chilli Method
1 – Gently sweat the onion on a low heat for about 6 minutes without browning.
2 – Add the pepper and cook slowly until soft (about 5 minutes), then add the garlic and cook for 2 more minutes.
3 – Add all of the herbs and spices and cook for 2 minutes, add the tomato puree and cook for a further 2-3 minutes, stirring regularly to ensure the spices don’t burn.
4 – Pour in the stock and passata and bring to the boil, reduce the heat, cover and simmer for at least 10 minutes.
5 – Add the Quorn and simmer for a further 10 minutes.
6 – You’re done!