I’m far from being a vegetarian, but I do eat vegetarian food. This recipe is a great vegetarian chilli, and it’s totally adaptable, you can add any extra veg you want or take out anything that you don’t want. Like I said, I love my meat, but Quorn mince is a great low fat substitute and a healthy source of protein, just ask Mo Farrah!
This recipe will make 5 generous portions of chilli that come in at 276 calories a portion with a tiny 2.8 grams of fat, 36 grams of (mostly complex) carbs and 20.7 grams of protein, not bad for a vegetarian dish!
- 300g (one bag) of Quorn mince.
- 1 tin of chopped tomatoes.
- 200g tin of chickpeas in water.
- 400g tin of mixed pulses in water (I use Sainsbury’s own brand)
- 400g of mixed beans in chilli sauce. (Sainsbury’s again)
- 2 medium carrots, diced.
- 2 peppers, diced.
- 2 red onions diced.
- 2 chilli peppers cut up small.
- 4 cloves of crushed garlic.
- Chilli flakes, paprika (I use the smoked sweet variety) to your taste.
- 200mls water.
- Chop up the veg, as small or as chunky as you like and sweat them off in a big pan with a teaspoon of olive oil.
- Chuck in the Quorn mince and mix in well.
- Drain the chickpeas and pulses and add to the pan.
- Add the beans in chilli, the chopped tomatoes and the water and bring to a simmer.
- Add your desired amount of spices and season well.
- Simmer for an hour or so till the veg is soft.
Like most my recipes this is pretty simple to make and you can get it all ready in about 20 minutes, depending on how quick you are with a knife! Then all you need to do is wait.