Chilli con quorn

This is another go-to recipe I used to make all the time at uni. If you don't fancy quorn mince, try adding a tin or two of lentils instead.

It's a great dish to make in large quantities and bring to work or school.

Chilli con quorn - recipe adapted from BBC

Ingredients for 4 hungry people:

1 tbsp oil
1 large onion
2 peppers (any colour)
2 garlic cloves, peeled
1 heaped tsp hot chilli powder
1 tsp paprika
1 tsp ground cumin
300g quorn mince
1 veg stock cube
400g can chopped tomatoes
1 tsp sugar
2 tbsp tomato purée
410g can red kidney beans
100g frozen spinach (or generous handful of fresh spinach)

Rice, soured cream and grated cheese to serve

Method:

1. Prepare your vegetables. Chop the onion, peppers and garlic gloves.

2. Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot. Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.

Sizzling peppers and onions and spices.

Be liberal with the spices, you want to ensure it tastes of something.

3. Add the quorn mince and stir until it's cooked through.

4. Crumble 1 veg stock cube into 300ml hot water. Pour this into the pan with the quorn mince mixture. Add the can of chopped tomatoes. Tip in 1 tsp sugar, if using and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.

5. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough.

6. Bring on the beans. Drain and rinse 1 can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle.

The finished product.

7. Serve with soured cream, cheddar cheese and rice.

I hope you enjoy!

Alice