Quorn mince makes a genuinely good chilli, and this is my meat-free version of the Mexican classic. Quorn beef mince, packed with protein, serves as an excellent meat-free substitute that captures the essence of the classic dish. In this recipe, we amplify the flavour by grilling the peppers in the oven. Preparing this Quorn Chilli Recipe is quick and straightforward.
If Quorn grounds aren’t available where you live, you can easily substitute with soya mince or even bulk up the dish with additional kidney beans. This Quorn recipe pairs perfectly with tortilla chips, if you prefer to eat it with rice just add more chopped tomatoes. So far this is one of my most favourite recipes with Quorn. Enjoy cooking!
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Pin itAbout Chilli non Carne and Quorn
Chilli non carne is just the meat-free take on chilli con carne: Quorn mince in place of beef, cooked down with beans, vegetables and the usual warm Mexican spices. It holds its own even if you are not vegetarian.
If you have not used Quorn before, it is a British invention made from mycoprotein (a fermented fungus), high in protein and low in fat, and it takes on flavour much like mince does. Give it a good browning and season it well, and you would be hard pushed to miss the meat.
Equipment You’ll Need
Two pans here, one for roasting, one for building the chilli.
A Closer Look at the Ingredients
A hearty veggie chilli from simple ingredients:
- Quorn mince a great meat-free base that soaks up all the spice.
- Beans kidney beans are classic; black beans work too.
- Chopped tomatoes the rich, saucy base.
- Onion, garlic and peppers for savoury depth.
- Spices chilli powder, cumin, paprika and oregano.
- Stock to bring it all together.
Chef’s tip: treat the Quorn like meat and it won’t taste bland. Defrost it properly, then fry it over high heat in a little oil so it colours and firms up rather than steaming, and finish with a splash of soy sauce to coat it - that bit of umami transforms it and helps it drink up the chilli flavour.
Recipe Card for Chilli non Carne with Quorn
Chilli non carne with Quorn
Ingredients:
- 10.6 oz Quorn mince - (300g) defrosted (microwave for 5 minutes)
- 3 Bell Peppers - one of each colour, large dice
- 3 Red chillies - chopped (use green chillies for milder version)
- 3 Onions, medium size - peeled and diced
- 1 Celery stick - small dice
- 4 Garlic cloves - peeled and crushed
- 8.4 oz Kidney beans - (240g) drained
- 3 cups Chopped tomatoes - (700g)
- 4 tbsp Vegetable Oil - (Canola Oil) for frying
- 2 tsp Sugar
- 2 tsp Salt
- 3 tsp Paprika
- 4 tsp Mild Chilli Powder - (reduce to 2 teaspoons for less spicy)
- 4 tsp Ground Cumin
- 1 tsp Oregano
Toppings:
- Guacamole
- Sour Cream
- Grated Cheese
- Tomato Salsa
- Fresh Coriander - (clinatro)
- Tortilla Chips
Instructions:
- Set your oven to 240°C (392°F). In a bowl, toss the chopped peppers and chopped chilies with a drizzle of oil and a sprinkle of salt. Spread them out on a baking tray lined with parchment paper. Place in the preheated oven and roast for 15-20 minutes. Once done, remove from the oven and set aside to cool.(Alternatively you can use air-fryer)
- Place a frying pan over medium heat and add 4 tablespoons of oil. Once the oil is hot, add the diced onions and sauté for about 5 minutes or until they become translucent.
- To the pan, add the minced garlic and finely diced celery. Season with a pinch of salt and turn up the heat slightly. Continue to cook for another 5 minutes, or until the onions are nicely browned.
- Stir in the defrosted Quorn mince along with the paprika, chili powder, and ground cumin. Add 1 teaspoon of salt. Fry this mixture for about 5 minutes, stirring frequently.
- Mix in the kidney beans and a pinch of dried oregano. Let it cook together for another 2 minutes.
- Gradually pour in the chopped tomatos to the pan, allowing the mixture to come to a gentle simmer. Cook for an additional 5-10 minutes. Taste and adjust the seasoning as necessary.
- Ladle the chili into bowls and garnish with fresh coriander. Serve with accompaniments like tortilla chips, sour cream, sliced jalapeños, shredded cheese, and tomato salsa.
Notes:
- Consistency Adjustments: If the chili is too thick, add vegetable broth or more tomato sauce to reach your desired consistency. If it’s too thin, let it simmer uncovered to reduce and thicken.
- Spice Blend: Customise your spice blend. Aside from cumin, paprika, and chili powder, consider adding a bit of cinnamon or cocoa powder for a complex flavour profile.
- Grilling Peppers: Grilling peppers enhances their sweetness and imparts a smoky flavour due to caramelization, while also preserving their texture. As an alternative, you can sauté the peppers with onions in a pan, although this may require a longer cooking time for the chili to develop the same depth of flavour.
- Quorn mince substitution: If Quorn mince is unavailable or you’re seeking an alternative, soya mince is a suitable substitute, offering a similar texture and protein content. Alternatively, you can increase the quantity of kidney beans and black beans in the recipe. These beans not only add a rich, hearty element to the chili but also boost the fibre and nutrient profile of the dish.
Nutrition:
Pin itMore recipes you’ll like
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- Quesadilla Con Carne - crisp tortillas packed with spiced beef and melted cheese
- Roasted Tomato Salsa - charred tomatoes and chillies blitzed into a smoky dip
A Few Words from the Chef
I hope you enjoyed preparing this delicious Quorn Chilli Recipe. Make sure to leave a comment below to let me know how you liked the dish, I am open to any tweaks and suggestions that we can share. Thanks! 🙂
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FAQ for Chilli non Carne
Can I make it ahead or freeze it?
Yes - like most chillis it tastes even better the next day, and it freezes brilliantly for up to 3 months.
Is it vegan?
Check your mince - some Quorn contains egg. Use a certified vegan Quorn or soya mince (and vegan toppings) to keep it fully vegan.
Can I use something other than Quorn?
Absolutely - soya mince, cooked green lentils or extra beans all work well in place of, or alongside, the Quorn.
How do I make it spicier or milder?
Adjust the chilli powder and fresh chilli. A chipotle in adobo adds smoky heat; a spoon of dark chocolate or a pinch of sugar tames a chilli that is too fierce.
What do I serve with it?
Rice, a jacket potato or nachos, finished with soured cream, grated cheese, guacamole and coriander.
Ale czerwone, pali na sam widok 😀
🙂