A great vegetarian chilli made with Quorn mince this recipe is big on flavour but reasonably mild and a great one-pot dish the whole family can tuck into.
Turn up the heat and add the quorn mince and fry for a few minutes.
350 g Quorn Mince
Add the vegetable stock, tomatoes, tomato puree, oregano and sugar or chocolate and kidney beans. Stir together and season with freshly ground black pepper.
100 ml vegetable stock, 400 g chopped tomatoes, 3 tablespoon tomato puree, 1 teaspoon oregano, 20 g dark chocolate or sugar, 1 dash black pepper, 400 g kidney beans
Bring the chilli to a boil then turn down the heat, cover with a lid and simmer for 10 minutes, stirring occasionally. Add a little more water or stock if it looks too dry. Alternatively, cook in the oven with a lid on at 160C/325F/gas mark 3 for 30 minutes to 1 hour.
Serve the chilli with the rice, tacos or tortillas and a dollop of soured cream.
Notes
The nutritional information shown is just for the Quorn Chilli and does not include any sides or toppings.
Ingredients
Quorn Mince is a great standby and can be cooked from frozen.
Spices The seasoning makes a fairly mild to medium chilli. Increase the amount of chilli powder if you want to make it hotter.
Tomatoes - try to use the best quality tinned or canned tomatoes you can afford. The cheaper varieties have more water added which will make your chilli runnier. If so, I suggest adding less stock.
Chocolate a traditional Mexican Chilli will often use dark chocolate. The dark chocolate gives it a deeper richer flavour and brings out the flavour of the spices.
Serving Suggestion
Quorn Chilli goes well rice, jacket potato, or even pasta. Stuff into taco shells or wrap up in soft tortilla wraps for a meal you can eat with your hands. Tortilla chips are great for dunking. I also like it with Flatbreads. 3 Ingredient Flatbread takes just 10 minutes and goes well with any spicy dish. A spoonful of soured cream or even natural yoghurt is often served on top. Other toppings you might like are grated cheese, salsa, guacamole, sliced avocado, and some fresh coriander or cilantro leaves.
Storage
Quorn mince can be frozen and can be cooked from frozen making this a great standby. If you want to defrost it in the fridge, you should cook it within 24 hours. Once cooked, a Quorn Chilli will keep well in the fridge for 48 hours. You can also freeze it, even if the mince was frozen before. Let it cool and place in the freezer for up to one month. Let it defrost fully in the fridge for 24 hours and reheat it until it is piping hot.
Reheating
Reheat the chilli until it is piping hot. You can do this on the stovetop or in a microwave. As with meat dishes, you should only reheat the chilli once.