Easy Quorn Chilli
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive Oil
- 1 Onion (peeled and finely chopped)
- 2 Garlic Cloves (peeled and finely chopped)
- 1 Red Pepper (deseeded and cut into strips)
- 500 g Quorn Mince (no need to defrost first)
- 2 tsp Chilli Powder
- 3 tsp Smoked Paprika
- 3 tsp Ground Cumin
- 2 tsp Ground Coriander
- 1 tsp Oregano
- 400 g Tin of Tomato Soup (or use chopped tomatoes instead)
- 400 g Tin of Kidney Beans in Chilli Sauce
- 1 tbsp Coriander Leaves (chopped finely)
- Salt, Pepper and Sriracha Sauce to serve
Method
- Heat the oil in a frying pan and cook the onion, garlic and red pepper strips for 4-5 minutes.
- Add the frozen Quorn mince and continue to cook for a further 5 minutes until defrosted, stirring often to prevent it from sticking to the bottom of the pan.
- Stir in the spices.
- Add the tin of tomato soup and kidney beans in chilli sauce. Simmer for 10 minutes.
- Season and serve with coriander, rice, tortilla chips, grated cheddar and sriracha sauce for those who like it hot!