Quorn chilli. 

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. 

You can chuck any other vegetables in this recipe and it’ll work well, I often put in celery, leek or sweet potato, although sweet potato does up the carbs pretty dramatically. 


  • 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. 
  • Enjoy! 

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. 

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