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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!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g Quorn pieces
  • 1 onion thinly sliced
  • 2 cloves garlic finely chopped
  • 1 small chilli roughly chopped
  • 1 tsp cumin seeds
  • 1 tsp dried oregano
  • 1 Tbsp tomato purée or chipotle paste for extra heat
  • 1 large cup tomato sauce homemade or store-bought
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 3 frozen spinach balls or 2 large handfuls of fresh baby spinach or curly kale
  • Splash of water
  • Olive oil for cooking
  • Salt and pepper to taste

Method
 

  1. Heat a little olive oil in a wok or deep frying pan over medium heat.
  2. 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.
  3. Add the garlic, chopped chilli, cumin seeds, and oregano. Stir for a minute until fragrant.
  4. Stir in the tomato purée (or chipotle paste) and smoked paprika, coating the Quorn evenly in the spices.
  5. 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.
  6. Cook for about 10 minutes, stirring occasionally, until the sauce thickens and the flavours mix together.
  7. Add the spinach (frozen or fresh) and cook for another 3–5 minutes, until wilted and fully incorporated.
  8. Season with salt and pepper to taste, remove the bay leaf, and serve warm.