Vegetarian Chilli

We love a big bowl of chilli in the colder months when comfort food is needed and this vegetarian chilli recipe is one of the best we have tried. Thanks to the Quorn mince, this vegetarian recipe is far lower in fat than a typical beef chilli, is suitable for vegetarians and can be ready in just over half an hour. Soft sweet peppers, a kick from chilli and a splash of sour vinegar makes this perfectly balanced, giving it a full well-rounded flavour. This recipe serves 4 people and will take approximately 35 mins to prepare and cook.

Vegetarian Chilli

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings 4

Ingredients

  

• 1 tbsp vegetable oil
• 1 onion peeled and chopped
• 200 g butternut squash peeled, deseeded and chopped
• 300 g Quorn mince
• 2 tsp mild chilli powder
• 2 garlic cloves crushed
• ½ each green red and yellow pepper, deseeded and chopped
• 400 ml vegetable stock
• 400 g can chopped tomatoes
• 1 tbsp malt vinegar
• 1 tsp sugar
• 200 g long-grain rice
• 400 g can cannellini beans drained and rinsed

Instructions

 

• Heat the oil in a large frying pan and fry the onion and butternut squash for a few minutes, to soften.
• Add the Quorn mince, chilli powder and garlic and cook for a few minutes.
• Stir in the peppers, stock, tomatoes, vinegar and sugar. Simmer for 15 minutes.
• Meanwhile, put the rice in a pan with 500ml salted water. Cover, bring to the boil and simmer for 10 minutes, until the rice is tender and the liquid is absorbed.
• Stir the cannellini beans into the vegetable chilli and warm through.
• Serve the chilli with the rice.

Notes

Cool and put in a sealable container, freeze for up to 3 months. Heat through thoroughly from frozen.
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