I’ve made this delicious family Quorn chilli recipe for many years now. In fact, it’s so versatile you can substitute with Beef if you don’t have Quorn., and it’s just as tasty, albeit then not vegetarian. Using quorn will also give you the added benefit of a lower fat content too. But, either option is great – and it’s your choice! 😀
This recipe makes 6 portions, and is suitable for freezing. In fact it always seems to taste even better, once frozen and then defrosted. Must be the length of time it marinates for! 🙂
- 500g lean minced beef or 500g Quorn.
- Low fat olive oil cooking spray required if using Quorn
- 1 diced onion
- 3 cloves garlic crushed.
- 2 cans of red kidney beans, rinsed and drained.
- 2 cans of chopped tomatoes.
- 300ml chicken/vegetable stock.
- ½ tsp. salt
- ½ tsp. ground black pepper
- 1 tsp. mild chilli powder
- ½ tsp. ground cumin
- ¼ tsp. cayenne pepper
- ¼ tsp. ground cinnamon.
- 30g dark chocolate (70% cocoa dark chocolate) broken into small pieces
- If using beef, brown the beef in a large casserole dish (enough to hold 2 litres), then remove the beef with a slotted spoon, and sweat the onion and garlic in the beef fat.
- If using Quorn, spray the bottom of the casserole dish 5 times with low fat cooking spray and sweat the onion and garlic. Add splashes of hot water if the mixture begins to stick.
- Add the beef / Quorn to the onion and garlic, stir until well combined.
- Add the red kidney beans, chopped tomatoes, stock, all of the spices and all of chocolate.
- Allow the chilli to simmer for at least an hour. Stirring a couple of times throughout. Then Serve.
I like to serve my Quorn chilli with wholegrain rice. If you’re looking to make this low carb, you could serve this with a small amount of green vegetables such as broccoli or green beans instead. I find it really is quite filling so it doesn’t need much added to it to accompany it!
I can’t recall a time when there hasn’t been some of this amazing Quorn chilli available in our freezer! 😀