Quorn Chili
Discover the ultimate comfort food with this hearty and flavor-packed Quorn Chili, a perfect meat-free twist on the classic chili recipe. Bursting with bold spices like chili powder, cumin, and smoked paprika, this vegetarian chili features protein-rich Quorn mince, kidney beans, and black beans, all simmered in a rich tomato base. Packed with colorful veggies, including bell peppers and onions, this dish is as nutritious as it is satisfying. Ready in just under 40 minutes, it’s an easy weeknight dinner that’s ideal for serving with rice, tortilla chips, or crusty bread. Garnish with a sprinkle of fresh cilantro and a squeeze of lime for a zesty finishing touch. This vegan-friendly and family-approved recipe will quickly become a household favorite!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 3 cloves Garlic cloves, minced
- 1 large Red bell pepper, diced
- 1 large Green bell pepper, diced
- 2 teaspoons Chili powder
- 1.5 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cayenne pepper (optional)
- 300 grams Quorn mince
- 400 grams Canned diced tomatoes
- 300 milliliters Vegetable stock
- 400 grams Canned kidney beans, drained and rinsed
- 400 grams Canned black beans, drained and rinsed
- 2 tablespoons Tomato paste
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 1 whole Lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for another 4-5 minutes until the vegetables begin to soften.
Add the chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Stir well and cook for 1 minute to bloom the spices.
Stir in the Quorn mince, ensuring it is evenly mixed with the vegetables and spices. Cook for 2-3 minutes.
Pour in the canned diced tomatoes and vegetable stock. Stir to combine and bring the chili to a gentle simmer.
Add the kidney beans, black beans, and tomato paste, stirring well to mix everything together.
Season the chili with salt and black pepper. Reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Taste the chili and adjust the seasoning if needed.
Serve hot, garnished with fresh cilantro and a squeeze of lime juice if desired. Enjoy on its own, or pair with rice, tortilla chips, or a side of crusty bread.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1340 mg | 58% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 10.9 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1474 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
