I made this after a long country walk this weekend which had me craving winter – warm hats, rosy cheeks open fires and heart-warming food. I figured I can’t change the weather but I can change the food, so this warming dish was put on the table.
As regular readers of my blog will know, I’m by no means a vegetarian, but I do love me some Quorn mince every now and then. It’s cheap, it’s lean, it’s quick to cook with.
The great thing is this chilli can really take as long as you want it to – from 40 minutes to 2 hours! If you have the time, it’s worth leaving in the oven for a while to get all nice and reduce down, but if you don’t have a spare 2 hours it’s lovely from the hob. You can use any vegetables you like but I like to make sure mushrooms are in there, they add an extra meatiness.