Quorn Vegetarian Chili Con Carne Recipe

A rich, hearty vegetarian chili con carne packed with flavor and a kick of chili. Our meatless chili embodies the classical flavors without the use of meat products. All the taste of a classic chili, but with fewer calories and less saturated fat. What's not to love?

Serves 4

30 mins

Easy

300 cals
(Per serving)

9g of fat
(Per serving)

20 g fiber
(Per serving)

14 g protein
(Per serving)

Ingredients

  • 12oz Bag Quorn Meatless Grounds
  • 2 tbs. olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1-2 tsp fresh red chili pepper, finely chopped
  • 2 peeled garlic cloves, minced
  • 1½ tsp smoked paprika
  • 2 tsp ground cumin
  • 3 tsp ground coriander
  • 1 tsp chili powder (optional depending on your heat preference)
  • 14oz can diced tomatoes
  • 2 cups strained unsalted tomatoes or canned unsalted crushed tomaotes
  • 3 tbs. low sodium vegetable broth
  • 15oz can kidney or pinto beans, rinsed and drained
  • Salt to taste (optional)
  • 2 tbs. fresh cilantro leaves finely chopped

Method

  1. Heat oil in a large skillet over medium heat. Add onion, saute 4-5 minutes. Add bell pepper and cook for 5 minutes. Add the chili, garlic and spices. Cook for 2 minutes more.
  2. Stir in the tomatoes and vegetable broth. Bring to a boil. Cover, reduce heat and simmer for 8 minutes, stirring from time to time.
  3. Stir in the kidney beans and Quorn Meatless Grounds and cook over a low heat for 10 minutes. Season to taste with salt and stir in the fresh cilantro.