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.
Spicy Quorn Vegetable Chilli
- 1/2 pack frozen Quorn mince – around 250g
- 2 bell peppers, any colour
- 1 medium white onion
- 1 punnet chestnut mushrooms
- 1 medium courgette
- 1 tin chopped tomatoes
- 1 tin red kidney beans
- 2 tbsp tomato puree
- 3 cloves garlic
- 1 vegetable stock cube
- Splash red wine (optional)
- Large bay leaf
- 3 tsp cumin
- 1 small chilli or chilli flakes to taste
- 2 tsp smoked paprika
- Black pepper
- Rapeseed oil, for frying
If you have time to get this in the oven, preheat your oven to around 120c. Finely chop up the peppers, onion, courgette, garlic and chestnut mushrooms into 1-2cm pieces. You want them to be quite small. Chop up your chilli if you’re using fresh.
Heat up your oil in a large oven proof dish and then soften the vegetables and garlic together for a good 5-10 minutes, stirring frequently. Once the vegetables are softened, add your Quorn mince and sauté for 10-15 minutes or until it’s all defrosted.
Next, add the splash of red wine, tomato puree, chopped tomatoes, bay leaf, stock cube, cumin, paprika and chilli flakes to taste. Season with salt and pepper. Add the kidney beans and leave to simmer for another 20 minutes if you’re not popping in the oven, otherwise put straight into the oven and leave for 2 hours – the first hour and a half leave with the lid on and then remove for the last 30 minutes and turn the heat up to reduce down the liquid.
Serve with brown rice and sour cream – if you have any leftover the next day it’s gorgeous served in a fajita!