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Chilli con Quorn


Olive oil

1 onion, finely chopped.

3 garlic cloves, crushed or finely chopped.

2 chillies, finely chopped.

2 tbsp of smoked paprika (La Chinata is the best)

2 tsp of chilli powder

2 tsp cumin

1 can of tinned plum tomatoes

1 vegetable stock cube

1 can of kidney beans

1 bag of Quorn


  1. Heat a splash of oil in a large pan.

  2. Add the onions and cook for 3 minutes on a medium heat.

  3. Add the Quorn and a splash more oil if needed and cook for 7/8 minutes.

  4. Add the chillies and garlic, cook for 1 minute.

  5. Add the spices and cook for a further minute.

  6. Add in the tinned tomatoes and half fill the can with water and add to the pan.

  7. Add the kidney beans and stock cube and stir in.

  8. Bring to the boil and allow to simmer for 15 to 20 minutes.

  9. Add water, salt and pepper if needed.

  10. Serve with rice or Doritos and a blob of crème fraiche.


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