Meat-Free Monday Vegetarian Chilli

One of my favourite meals (and Amber’s too) is chilli con carne. However as I am trying to reduce how much red meat I am eating, I have started substituting beef mince for Quorn mince. It’s lower in calories and still a good source of protein. This recipe is super easy and the perfect #meatfreemonday meal for the whole family.


1 pack Quorn mince 300g

2 tsp cumin powder

1 tsp chilli powder (I used mild)

2 tsp paprika

1.5 tbsp garlic tomato puree

1 tin chopped tomatoes

1 tin red kidney beans (drained and rinsed)

1 tin sweetcorn (drained)

200ml vegetable stock

1 onion (diced)


1. Add 1 tablespoon olive oil to a pan and fry the onion until soft. Add the spices, paprika, cumin and chilli powder and cook for 2-3 minutes, stirring frequently, add 1 tsp of water . Then add the puree

2. Add the chopped tomatoes and Quorn mince and cook for 5 minutes, before adding the stock. Bring to a boil and then reduce heat to a simmer.

3. Add the sweetcorn and red kidney beans, cover and cook for at least 15 minutes.

Serve with basmati rice or jacket potato and top with a dollop of soured cream.

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