Name: Chili con Quorn
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Ingredients: 1 red onion; 2 cloves of garlic; 1 celery stick; 1 carrot; ½ green bell pepper( or 1 jalapeno); 100g baby chestnut mushrooms; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp chilli pepper (or more to taste); 1 Tbsp tomato purée or chipotle paste; 1 tin chopped tomatoes (400g); 1 tin kidney beans (400g); 300g minced Quorn( frozen); 2 Tbsp chopped coriander; To serve: chopped coriander, lime ( and or soured cream)

Chili con Quorn

19 Jan 2019

by Wholeness

Prep Time

10 minutes

Cook Time

60 minutes

Total Time

1 hour, 10 minutes

Background

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

1 red onion
2 cloves of garlic
1 celery stick
1 carrot
½ green bell pepper( or 1 jalapeno)
100g baby chestnut mushrooms
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
½ tsp chilli pepper (or more to taste)
1 Tbsp tomato purée or chipotle paste
1 tin chopped tomatoes (400g)
1 tin kidney beans (400g)
300g minced Quorn( frozen)
2 Tbsp chopped coriander
To serve: chopped coriander, lime ( and or soured cream)

Instructions

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.

https://cooktogether.com/recipe-items/chili-con-quorn/

Bagel with grilled tofu, courgette and beetroot

Servings : 4
Cook Time : 00:00 Min

Spiced chickpeas and carrot salad

Servings : 4
Cook Time : 00:45 Min

Double baked sweet potatoes with rice and lentils

Servings : 4
Cook Time : 00:30 Min

Spinach pasta with butternut squash sauce

Servings : 2
Cook Time : 00:20 Min

Warm lentil and courgette salad with crispy tofu

Servings : 4
Cook Time : 00:30 Min

Sauerkraut soup

Recent Recipes

Bagel with grilled tofu, courgette and beetroot
For a weekend breakfast or brunch this bagel with grilled...
Recipe by Dinna |
Spiced chickpeas and carrot salad
This spiced chickpeas and carrot salad is ready in just...
Recipe by Wholeness |
Double baked sweet potatoes with rice and lentils
This double baked sweet potatoes with rice and lentils is...
Recipe by Wholeness |
Spinach pasta with butternut squash sauce
This spinach pasta with butternut squash sauce is healthy, vegan...
Recipe by Dinna |