Foodie Fave: My Quorn Chilli



Something you may not know about me is that I've been a vegetarian for over ten years. People have all sorts of reasons for being a vegetarian but if I'm going to be totally honest with you, I initially did it because the boy I liked at the time was a vegetarian too. I know, I know, that's a terrible reason but that's the sort of thing you do when you're fifteen going on sixteen, isn't it? Even before that though I didn't particularly enjoy eating things like chicken and pork and I'd never eaten red meat, so it wasn't a huge lifestyle change for me. I also love animals and whilst I don't have anything against other people choosing to eat meat, being a vegetarian is important to me and a decision I'm glad I made, even if it was probably for the wrong reason at the time!

One of my favourite vegetarian dishes to make is chilli, using Quorn as replacement for beef mince. It's a great recipe to make even if you're not a vegetarian, as Quorn is a healthy protein that also happens to be low in saturated fat! It's main ingredient is Mycoprotein, which is derived from an edible fungus. Even though I've been eating it for years, I didn't actually know much about it until I had a quick read of the Mycoprotein Information site. Now when people ask me what Quorn is I'll actually be able to go all scientific on them and tell them exactly how it's made!

Anyway, onto the bit you actually want to read - my Quorn chilli recipe! I'm not claiming to be Masterchef worthy - this is basic cooking at it's very best but what I can tell you is that it's quick, easy and tasty. What more could you possibly want?!


Quick Quorn Chilli | Serves 4 | 15 Minutes

Ingredients:

  • Quorn Meat Free Mince 300g
  • 2 tbsp Cooking Oil
  • 1 Onion (diced)
  • 2 Garlic Cloves (pressed or finely chopped)
  • Chilli Flakes / Powder (or you can just buy a Chilli Mix)
  • Tomato Passata (500g box)
  • 1 Tin of Kidney Beans (400g)
  • Salt and Pepper to taste


Method:

  • Start by heating the oil in a large frying pan
  • Over a medium-high heat cook the onion for 2-3 minutes
  • Add in the garlic and cook for a further minute
  • Next add the Quorn Mince, tomato passata and drained kidney beans.
  • Shake in the chilli flakes / chilli powder or pour in your ready-made mix. How much you use will all depend on how hot you like your chilli. I like mine pretty hot!
  • Leave your chilli to simmer for ten minutes, stirring occasionally
  • Season with a little salt and pepper to taste
  • Serve with nachos, rice or chips – the choice is yours!



Told you it was super easy! I sometimes like to add in mushrooms and peppers if I want extra vegetables and you could also pop in a few jalapeños, if you can take the heat!

Whether you're a vegetarian or simply want to try going meat-free once a week (like Meat Free Monday), Quorn Chilli is a dish you're bound to enjoy! You can find out more information about cooking with Quorn by visiting the Quorn Facts site.

What are your favourite dishes to make with Quorn?
xx

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