No Red Meat Chilli Con Carne packed with plant-based goodness,
Description
This Quorn chilli con carne is a modern twist on a much-loved classic, making it not only healthier but also suitable for vegetarians and those looking to cut down on red meat. What makes this recipe truly special is its ability to deliver all the bold, warming flavours you expect from traditional chilli—smoky spices, aromatic herbs, and a touch of heat—without sacrificing taste or satisfaction. Using Quorn as the protein base ensures the dish is lower in fat and packed with plant-based goodness, while the addition of kidney beans, sweetcorn, and vibrant peppers creates a hearty, nourishing meal that’s full of colour and texture. It’s perfect for weeknight suppers, family gatherings, or whenever you fancy something comforting yet wholesome.
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4
No Red Meat Chilli Con Carne
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic and cook for 2–3 minutes until softened and fragrant.
- Stir in the bell peppers and jalapeños and cook for another 3–4 minutes.
- Add Quorn mince and cook for 3–5 minutes, stirring frequently.
- Mix in cumin, smoked paprika, chili powder, and oregano. Cook for 1 minute to release flavours.
- Add chopped tomatoes, tomato paste, kidney beans, vegetable stock, salt, and pepper.
- Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally.
- Adjust seasoning to taste and simmer longer if you want a thicker consistency.
- Serve hot, topped with fresh cilantro.
Notes
- Add a pinch of cocoa powder or a splash of balsamic vinegar for extra depth.
- Serve with rice, crusty bread, tortilla chips, or baked potatoes.
- Customize the heat level by adding or reducing jalapeños and chili powder.
- Leftovers taste even better the next day as the flavours deepen.
