A hearty vegetarian chilli made with Quorn and cannellini beans. Serve on its own with crusty garlic bread, or on top of rice or jacket potatoes. Use more or fewer chillies according to how spicy you like it.
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1 tablespoon olive oil
1 (350g) packet Quorn mince
1 bunch spring onions, thinly sliced
1 red pepper, chopped
1 yellow pepper, chopped
4 fresh red or green chillies, seeded and finely chopped
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon dried sage
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground white pepper
2 tablespoons olive oil or butter
4 tablespoons plain flour
475ml vegetable stock
2 (410g) tins cannellini beans, undrained
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Method Prep:25min › Cook:35min › Ready in:1hr
In a large frying pan, heat 1 tablespoon olive oil over medium heat. Add Quorn and saute to heat through. Remove Quorn from pan.
Saute onion, red pepper, yellow pepper, chillies and garlic in the same frying pan. Return Quorn to pan. Stir in salt, sage, basil, oregano and white pepper; mix thoroughly.
In a separate small frying pan, heat 2 tablespoons oil or butter over medium heat. Stir in flour to make a roux. Whisk in vegetable stock and mix well. Stir this mixture into sauteed Quorn and vegetable mixture.
Stir in beans with liquid and simmer over low heat for 15 to 20 minutes or until cooked and heated through.