Super spicy Quorn® chilli

    1 hour 20 min

    If you love extra spicy food, then this Quorn® chilli is for you! Scotch bonnet chillies and cayenne pepper make it extra hot!

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    Serves: 4 

    • 2 tablespoons oil
    • 3 cloves garlic, crushed
    • 1 red onion, chopped
    • 400g Quorn® mince
    • 2 Scotch bonnet chillies, chopped
    • 2 teaspoons cayenne pepper
    • 2 teaspoons ground cumin
    • 1 teaspoon paprika
    • 3 tablespoons tomato purée
    • 1 (400g) tin passata
    • 1 vegetable stock cube
    • 250ml water
    • 2 (400g) tins red kidney beans, rinsed and drained

    Prep:10min  ›  Cook:1hr10min  ›  Ready in:1hr20min 

    1. Heat oil in a large frying pan over medium-high heat. Fry onion and garlic until softened. Add Quorn® mince and cook until browned.
    2. Mix in chillies, paprika, cayenne, cumin, tomato purée and passata.
    3. Crumble stock cube over all and mix again; pour in water. Bring to the boil, reduce temperature and leave to simmer for 1 hour.
    4. After 1 hour add kidney beans and heat through, about 10 minutes.

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