This Chilli con Quornie is super quick and easy to prepare, as well as really healthy, good value, and yummy! What else could you want from a meal?
Our family isn’t fully vegetarian, but we do like to keep eating meat to a minimum. Especially since we discovered the joys of Quorn. It doesn’t really feel like our meals are vegetarian when we use their chicken pieces, fillets, mince, pies, etc. There’s such a huge range and everything is still as tasty and satisfying as meat!
One family favourite Quorn meal is our chilli con carne, but since con carne means meat, I thought ‘Chilli con Quornie’ would be more fitting…
Many of our weekday meals have to be made muy rapido because we try to eat together as a family in the little gap between my parents getting home from work at 5pm and me going to work at 6pm. That’s why this recipe uses a pre-made season & sauce jar, yes, it is technically cheating, but I thought it would be best to share the quickest, easiest, and most honest version of this meal with you.
What you will need:
- 2 x Onions (white or red or one of each!)
- 1 x Large Pointed Sweet Pepper
- Mushrooms (as many as you like; we sometimes use nearly a whole large punnet!)
- A handful of Cherry Tomatoes (optional)
- 1 Chilli (optional)
- 1 bag x Quorn Meat-free Mince
- 1 jar x tinned Chopped Tomatoes
- 1 jar x Chilli con Carne season & sauce (our favourite is Aldi’s Specially Selected Mexican Style Chilli Season & Sauce)
- 4 portions x Quick Cook Rice (our favourite is Uncle Ben’s Long Grain Rice which cooks in 10 minutes)
- And cheeeeese! (optional)
- I like to start by chopping/dicing all of the vegetables so we have them all prepared.
- First, fry the onions in a little olive oil until they start to brown.
- Then add the peppers to cook for a little while longer.
- Mushrooms go in next, and with those, it can be nice to add a little butter so it gets soaked up and the mushrooms are extra tasty.
- Add your chopped chilli here for quite a hot dish, or later on after the sauce for a slightly milder version. (Optional)
- If you happen to have some cherry tomatoes, halved or quartered, you can add them in now for a little extra sweetness. (Optional)
- Next it’s time for the Quorn mince, for a meal that serves four we usually add an entire 500g bag into the pan. It goes straight in from frozen, no need to defrost first!
- While the mince is cooking, measure out the rice and put it on to boil; only 10 mins to go! (Maybe grate some cheese too!)
- Now to add the seasoning. If you are using a season & sauce jar like me, this is where I put in the seasoning from the lid. You can also get a little creative with whatever spices you have around, usually at this point, I sometimes add in a few teaspoons of paprika, and grind an excessive amount of black pepper in too
- Once the mince is cooked through and seasoned, you can add the chopped tomatoes and the jar-sauce at the same time; give it a good old stir.
- Leave to simmer a little, stir occasionally.
- After your 10-minute rice is up, drain it and serve everything up together.
- Don’t forget to add a bit of tasty cheese onto the top, and some more chopped chilli for an extra kick!
Sorted! A delicious meal in about 20 minutes, fuss-free, and super healthy too!
Please leave a comment if you’re enjoying reading my recipes, or if you like to cook yourself and have any tips for me, let me know! I know I’m an amateur and I’m enjoying experimenting with cooking for the family more often, so you will see more to come.
P.S. If this meal is just too light for you and you enjoy things a bit more meaty, look out! Next week me and my mum will be cooking a Rustic & Hearty Beef Goulash, as per my Hungarian grandad’s authentic recipe!