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!

Nutriscore Rating: 86/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for another 4-5 minutes until the vegetables begin to soften.

Step 4

Add the chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Stir well and cook for 1 minute to bloom the spices.

Step 5

Stir in the Quorn mince, ensuring it is evenly mixed with the vegetables and spices. Cook for 2-3 minutes.

Step 6

Pour in the canned diced tomatoes and vegetable stock. Stir to combine and bring the chili to a gentle simmer.

Step 7

Add the kidney beans, black beans, and tomato paste, stirring well to mix everything together.

Step 8

Season the chili with salt and black pepper. Reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.

Step 9

Taste the chili and adjust the seasoning if needed.

Step 10

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

Serving size	2450.9 grams (2450.9g)

Amount per serving	% Daily Value*
Calories	1755

Total Fat 54.40g	70%
Saturated Fat 10.20g	51%
Polyunsaturated Fat 7.00g
Cholesterol 8mg	3%
Sodium 4895mg	213%
Total Carbohydrate 223.30g	81%
Dietary Fiber 86.80g	310%
Total Sugars 43.60g
Protein 105.40g	211%

Vitamin D 0IU	0%
Calcium 640mg	49%
Iron 25mg	139%
Potassium 5842mg	124%

*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.

Source of Calories

Fat: 27.1%

Protein: 23.4%

Carbs: 49.5%