Veggie Quorn Chilli Con Carne
This hearty vegetarian Quorn chilli con carne makes a tasty meal that the whole family can enjoy.
Equipment
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Ingredients
- 2 Tbsp olive oil
- 1 large onion
- 1 yellow pepper
- 1 red chilli
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 500 g Quorn Mince
- 400 g can chopped tomatoes
- 3 Tbsp tomato purée
- 750 ml vegetable stock
- 3 garlic cloves
- 1 tsp dried oregano
- 400 g can kidney beans
- 2 tsp cornflour
- 1 tsp sugar
- lime or lemon juice to taste
- salt to taste
TO SERVE:
- fresh coriander
- guacamole
- (dairy-free) yoghurt or soured cream
- tortilla chips
- extra chilli
Instructions
- Heat the olive oil in a large saucepan.
- Add the finely chopped onion and fry gently until soft.
- Deseed the yellow pepper and cut it in 1cm [0.4 inches] dice.
- Add the smoked paprika, ground cumin, ground coriander, diced pepper and finely chopped chilli to the pan. Fry gently for a minute or so.
- Add the Quorn mince, chopped tomatoes, tomato purée, stock, grated garlic and oregano to the pan. Stir well. Bring to the boil, then cook uncovered under medium heat for 15 mins.
- Rinse and drain the kidney beans.
- Put 3 tablespoons of the chilli sauce in a small glass and mix in 2 teaspoons of cornflour. Return the mixture to the pan.
- Add the kidney beans into the chilli. Cook under medium heat for another 5 minutes or so, until the chilli sauce has thickened.
- Season to taste with sugar, lemon or lime juice and salt.
- Serve with rice topped with tortilla chips, fresh coriander, guacamole, (dairy-free) yoghurt or sour cream, and some extra chilli.
Nutrition
Serving: 250gCalories: 224kcalCarbohydrates: 26gProtein: 18gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 985mgPotassium: 466mgFiber: 10gSugar: 7gVitamin A: 676IUVitamin C: 57mgCalcium: 89mgIron: 3mg