Quorn White Chilli Soup

    45 min

    This is a hearty Quorn chilli that is perfect for a warming winter supper. Quorn mince is combined with green pepper, onion, garlic, cannellini beans and spices, then quickly simmered for a satisfying main course soup that is ready in under an hour.


    Devon, England, UK
    3 people made this

    Serves: 8 

    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1 green pepper, chopped
    • 400g Quorn mince
    • 4 tablespoons chopped jalapenos
    • 1 tablespoon ground cumin
    • 1 tablespoon dried oregano
    • 1 teaspoon ground cinnamon
    • chilli powder to taste
    • salt and pepper to taste
    • 4 (400g) tins cannellini beans, undrained
    • 600ml vegetable stock
    • 200g grated mild Cheddar cheese

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large pan over medium heat, combine the onion and garlic and saute for 10 minutes. Add the green pepper and Quorn mince and cook for 3 minutes. Add the jalapenos, cumin, oregano, cinnamon, chilli powder, salt and pepper to taste and saute for 5 more minutes.
    2. Add three tins of the beans with their liquid, and the vegetable stock. Take the remaining tin of beans and puree them in a blender or food processor. Add this to the pan along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt. Add additional vegetable stock if you prefer a thinner consistency.

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