Easy Quorn Chilli Con Carne

Ingredients

• 1 tablespoonolive oil
• 1onion, finely diced
• 2carrots, peeled and diced
• 150 gmushrooms, diced
• 1red pepper, diced
• 100 gbaby sweetcorn, chopped
• 2 clovesgarlic, crushed or finely chopped
• 150 gQuorn mince
• 1/2 teaspoondried chilli flakes
• 2 x 400 g tinschopped tomatoes
• 1 x 400 g tinkidney beans
• 1 teaspoonmild chilli powder
• to tastesalt and pepper
• to servebasmati or long-grain rice

Instructions

1. 1

   Soften the vegetables

   Heat the olive oil in a deep, wide saucepan. Add the onion and carrots, cover and sweat over a low heat for about 5 minutes, until softened but not browned.

2. 2

   Fry the vegetables

   Turn up the heat and add the mushrooms. Stir-fry until they begin to colour, then add the red pepper and baby sweetcorn and stir-fry for another minute.

3. 3

   Add the flavourings

   Lower the heat and add the garlic, Quorn mince and chilli flakes. Fry for 1 more minute, then add the tomatoes, kidney beans, chilli powder, salt and pepper.

4. 4

   Simmer the chilli

   Stir everything together and turn up the heat until the mixture boils. Reduce the heat right down and simmer for about 10 minutes.

5. 5

   Cook the rice

   While the chilli simmers, cook the rice according to the packet instructions or your preference.

6. 6

   Serve with extra heat

   Serve the chilli with rice, with chilli powder or flakes on the table for anyone who would like to make their portion hotter.

What is Quorn chilli con carne?

Chilli con carne is a chilli-spiced stew associated with American and Tex-Mex cooking, usually made with meat, tomatoes and beans. This version uses Quorn mince in place of meat and adds plenty of chopped vegetables.

The mild seasoning makes it easy to serve to different tastes: keep the pot gentle, then let everyone add extra chilli at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 296 calories, 19g protein, 47g carbs, 6g fat.

The rice, tomatoes, beans and vegetables supply most of the carbohydrates, while Quorn mince and kidney beans contribute protein. Olive oil accounts for some of the fat; serve with a generous portion of vegetables or salad alongside if you want to round out the plate.

Building the vegetable base

Onion and carrots: sweating them under a lid over low heat softens them without browning, giving the sauce a mellow base.

Mushrooms and pepper: the mushrooms go in first so they can start to colour; add the pepper and sweetcorn afterwards for a brief fry.

Adding Quorn and spice

Quorn mince: add it with the garlic and chilli flakes, and fry for just a minute before pouring in the tomatoes. This keeps the method quick while distributing the aromatics through the mixture.

Chilli: the recipe uses both flakes and mild chilli powder. Their heat can vary, so keep the pot as written and offer extra seasoning at the table.

Getting the sauce right

After adding the tomatoes and kidney beans, stir well and bring the mixture to the boil before turning the heat right down. A gentle simmer for about 10 minutes gives the ingredients time to come together.

The vegetables should be tender and the sauce hot throughout. If it bubbles vigorously, lower the heat so it simmers rather than catching on the bottom of the pan.

Timing the rice

Start the rice while the chilli simmers, following the packet directions or your preferred method. That way, both parts of the meal should be ready at around the same time.

Basmati or long-grain rice are both suggested; serve the chilli over or alongside the cooked rice.

Serving and seasoning

Offer chilli powder or flakes separately so each person can adjust the heat of their own serving. This is especially useful when the pot is kept mild.

A simple green salad or another crisp vegetable side can add freshness alongside the warm, tomato-based chilli.

Recipe notes & tips

• Dice the vegetables to a similar size so they cook at a similar pace.
• Keep the lid on while sweating the onion and carrots to help them soften without browning.
• Let the mushrooms start to colour before adding the pepper and sweetcorn.
• Use a gentle simmer after the chilli reaches the boil to avoid scorching the sauce.
• Cook the rice while the chilli simmers to make the most of the short cooking time.
• Put extra chilli flakes or powder on the table rather than increasing the heat of the whole pot.

Variations

• Extra heat: add more chilli flakes or powder to individual portions at the table.
• Bean swap: use another tinned bean in place of the kidney beans.
• Different vegetables: replace the red pepper with another diced pepper.
• Smoky note: add a little smoked paprika alongside the mild chilli powder.
• Rice alternative: serve with another cooked grain instead of basmati or long-grain rice.

Common mistakes to avoid

• Browning the onion and carrots: keep the heat low and the lid on so they soften gently.
• Adding everything at once: fry the mushrooms first, then add the pepper and sweetcorn for their brief cooking time.
• Frying the garlic for too long: add it with the Quorn and chilli flakes and cook for only 1 minute.
• Boiling hard throughout: once the chilli boils, turn the heat right down for a gentle simmer.
• Making the whole pot too hot: keep to the mild quantities and offer extra chilli at the table.

How to store

Cool leftovers promptly, transfer them to a covered container and refrigerate for up to 3 days. Reheat until piping hot, stirring occasionally; store the rice separately where possible and reheat it thoroughly.

Frequently asked questions