Quorn and Spinach Chili
If you’re looking for a healthy, protein-packed vegetarian meal, this Quorn and Spinach Chili is a fantastic choice. It’s a meat-free twist on classic chicken chilli – hearty, wholesome and full of rich, spicy flavours.
This dish is mildly spicy, healthy and satisfying, so it’s an excellent choice for weeknight dinner or as meal-prep option.
I love using homemade tomato sauce (I usually keep it frozen in small batches for easy cooking), but store-bought sauce works perfectly too. Serve your Quorn chilli with fluffy steamed rice and a crisp green salad for a balanced, delicious, and nutritious meal that everyone will enjoy – even meat-eaters!
Ingredients
Method
- Heat a little olive oil in a wok or deep frying pan over medium heat.
- Add the Quorn pieces and sliced onion, and stir-fry for about 8 minutes, until the onion softens and the Quorn starts to brown slightly.
- Add the garlic, chopped chilli, cumin seeds, and oregano. Stir for a minute until fragrant.
- Stir in the tomato purée (or chipotle paste) and smoked paprika, coating the Quorn evenly in the spices.
- Pour in the tomato sauce and add the bay leaf. Bring to a gentle boil, then reduce the heat to a simmer. Add a splash of water if needed to adjust the consistency.
- Cook for about 10 minutes, stirring occasionally, until the sauce thickens and the flavours mix together.
- Add the spinach (frozen or fresh) and cook for another 3–5 minutes, until wilted and fully incorporated.
- Season with salt and pepper to taste, remove the bay leaf, and serve warm.