This Vegetarian Chilli is an easy, one pot recipe that is full of flavour, low in fat and packed with protein. Serve it with rice, a jacket potato, or sweet potato wedges along with a slice of lime, sliced chilli’s and chopped fresh coriander. Alternatively, in warmer weather, serve simply with a salad. A stockpot is perfect for this recipe as it can go straight from the kitchen to the table for people to help themselves. The Chilli freezes really well so left-overs are not a problem.
Written by Jayne
Prep time: 5 minutes
Cooking time: 30-35 minutes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 large or 2 smaller red, orange yellow or green peppers
- 1 x 400g tin of tomatoes
- 1 x 400g tin of red kidney beans
- 1 x 400g tin of chick peas, drained and rinsed
- 2 cloves of garlic, crushed
- 2 teaspoons chilli powder (or more if you like it hotter)
- 1/2 teaspoon ground cumin
- 2 tablespoons tomato puree
- Approximately 200ml of vegetable stock (fresh or from a stock cube)
- 2 tablespoons (vegetarian) gravy granules if a thicker sauce is preferred. (We used Bisto which is surprisingly vegetarian!)
- 350g Quorn mince
- Any left-over mushrooms or fresh tomatoes can be added if desired
- Salt and freshly ground pepper to serve
- A slice of lime, chopped chillis and fresh coriander to serve
- 24cm Copper Tri-ply Stockpot
- Chopping board
- Wooden Spoon
- Heat the oil in a stockpot and cook the onion and pepper over a medium heat until soft.
- If you have any mushrooms and fresh tomatoes add these and cook over a low heat for approximately 5 minutes.
- Add the rest of the ingredients except the Quorn, stir to combine and let simmer for 10-15 minutes to allow the flavours to infuse.
- If needed, add the gravy granules to thicken the sauce.
- Add the Quorn and once the mixture is back to a simmer cook for a further 5-10 minutes.
- Serve with desired side and topping. Enjoy!