Have you ever heard of ‘Quorn‘?
I hadn’t until we were in the supermarket recently. You can find Quorn in the frozen section – all their products are made from ‘mycoprotein’ which is basically a fermented fungus. Sounds weird I know, but the Quorn mince used in this recipe is delicious, low in fat, plus it is also meat and soy free!
One of my favourite comfort meals is Chilli Con Carne (or more commonly known as chilli with meat). So when I discovered Quorn, I knew it would be the perfect substitute for meat, hence ‘Chilli Con Quorn’.
This dish is super easy to make and especially good when you don’t feel like making something fancy – this really is a one pot wonder!
Serves 4 (plus leftovers for the next day/night).
For the Mexican seasoning mix:
I personally like using Tio Pablo Mayan Gold Spice Mix (1 and 1/2 to 2 tablespoons) or you can use a mix of:
1 teaspoon salt
1 teaspoon oregano
1 tablespoon chilli powder
1 heaped tablespoon ground cumin
2 teaspoons sugar
For the chilli:
2 x 300g bags of Quorn mince, frozen
1-2 cups water
1 onion, finely chopped
3 cloves garlic, finely chopped
1 x 400g tin of red kidney beans, drained
2 x 400g tin of chopped/diced tomatoes
1 teaspoon beef stock
1. In a medium pot, pour in 1-2 cups water and add the quorn – cook until brown.
2. Add the chopped onion and garlic and cook until soft.
3. Stir in the Tio Pablo Mayan Gold Spice Mix or homemade seasoning mix and cook for 1 minute, stirring constantly, then add tinned tomatoes, beef stock powder and red kidney beans. Simmer for about 20 minutes or until the liquid has reduced.
* Serve with rice or in a tortilla wrap with salad or for a less healthy version – with your favourite corn chips and cheese.
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Nikki at Everyday Life Mother and Wife.