Chilli con Quorn
Quorn is a low-fat meat substitute, enjoyed by many vegetarians. I’m not a big fan, so I don’t buy it often and only after cooking this meal did I realise that it’s not vegan – it contains egg (also sugar!). Despite my disappointment, this chilli con Quorn was very enjoyable, and I admit the texture is quite similar to minced meat. You can make this chilli as fiery as you like, using jalapeno or spicy pointed green pepper (instead of bell pepper) and/or chipotle paste instead of tomato purée. Serve it with steamed rice or flat bread and a crispy salad or salsa.
Ingredients
Method
- Finely chop the onion, garlic, celery, carrot and green pepper.
- Heat 2 Tbsp olive oil in a large, heavy-based saucepan and gently sauté (under cover) the chopped vegetables for about 10 minutes until they are tender.
- Halve the mushroom and to the pan. Cook for a further 8-10 minutes until the mushroom cook down.
- Add the spices, stir for a minute, then add the tomato purée and coat everting well. Pour in the tinned tomatoes. Using the tin, add 1 tin of water. Season with salt and pepper then bring to the boil.
- Turn down the heat and gently simmer for 30 minutes until you get a velvety, thick sauce.
- Drain the kidney beans and stir into the sauce. Add the Quorn, stir through, then turn up the heat and cook for 10-15 minutes. Add the chopped coriander and a squeeze of lime juice.
- Serve warm, garnished with coriander and a dollop of soured cream or cream fraîche, if liked.