Go Back

No Red Meat Chilli Con Carne

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 thoselooking to cut down on red meat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 –2 jalapeños finely chopped (optional for heat)
  • 12 oz 350g Quorn mince
  • 1 can 14 oz chopped tomatoes
  • 1 can 14 oz kidney beans, drained and rinsed
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder adjust to taste
  • ½ teaspoon oregano
  • Salt and black pepper to taste
  • 1 cup vegetable stock
  • Fresh cilantro chopped (for garnish)

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic and cook for 2–3 minutes until softened and fragrant.
  3. Stir in the bell peppers and jalapeños and cook for another 3–4 minutes.
  4. Add Quorn mince and cook for 3–5 minutes, stirring frequently.
  5. Mix in cumin, smoked paprika, chili powder, and oregano. Cook for 1 minute to release flavours.
  6. Add chopped tomatoes, tomato paste, kidney beans, vegetable stock, salt, and pepper.
  7. Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally.
  8. Adjust seasoning to taste and simmer longer if you want a thicker consistency.
  9. Serve hot, topped with fresh cilantro.

Notes

Chef’s Tips
  • 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.