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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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 cloves of garlic
  • 1 celery stick
  • 1 carrot
  • ½ green bell pepper or 1 jalapeno
  • 100 g 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
  • 300 g minced Quorn frozen
  • 2 Tbsp chopped coriander
  • To serve: chopped coriander lime ( and or soured cream)

Method
 

  1. Finely chop the onion, garlic, celery, carrot and green pepper.
  2. 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.
  3. Halve the mushroom and to the pan. Cook for a further 8-10 minutes until the mushroom cook down.
  4. 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.
  5. Turn down the heat and gently simmer for 30 minutes until you get a velvety, thick sauce.
  6. 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.
  7. Serve warm, garnished with coriander and a dollop of soured cream or cream fraîche, if liked.