Quorn chilli in a jiffy

    35 min

    A quick and easy vegetarian chilli. Make it in advance and reheat for a thicker sauce. Serve with rice or a baked potato for a quick and easy supper.


    Cumbria, England, UK
    10 people made this

    Serves: 4 

    • 2 tablespoons garlic infused olive oil
    • 1 red pepper, chopped
    • 1 yellow pepper, chopped
    • 2 teaspoons cumin seeds, crushed
    • 1 (300g) pack frozen quorn mince
    • 1 (350g) jar tomato and chilli pasta sauce
    • 150ml water
    • 1 (410g) tin kidney beans, drained and rinsed

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat oil and saute chopped peppers for about 5 minutes.
    2. Reduce heat and add cumin seeds and quorn. Fry for about 3 minutes.
    3. Pour in pasta sauce. Add 150ml water to jar and shake before adding to the mixture. Add kidney beans.
    4. Bring to boil and then simmer for 10 to 15 minutes.


    Should serve about four people.

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