This Quorn chilli recipe is healthy, hearty, and packed with flavour – you can make it as spicy as you like! This dish is a guaranteed crowd-pleaser for an easy weeknight meal your whole family will love. Plus, it’s perfect for meal prepping and enjoying throughout the week paired with rice, on a jacket potato, with tortilla chips, or whatever other accompaniments you like best!

You can’t beat a good, hearty chilli. It’s like a warm, spice-filled hug in a bowl that you just can’t wait to dive into – tortilla chip first! Mexican food is in my top three all-time favourite ever cuisines – hence why I’ve already shared a vegan chilli recipe and this simple mixed bean chilli recipe – and today, I thought it’s finally time that I share the recipe for this hearty, healthy Quorn chilli.

Made with frozen Quorn mince, red pepper, onions, chopped tomatoes, red kidney beans, and plenty of herbs and spices to really pack a punch, this is a quick and easy vegetarian chilli recipe that is perfect for your whole family – but if you live alone, you can make a big batch and enjoy it in a number of ways throughout the week!

What is Quorn?

Quorn is a meat substitute made from mycoprotein, a type of fungus. It is a popular vegetarian and vegan alternative to meat and is available in various forms, including mince, fillets, and sausages.

What you’ll need to make this Quorn chilli

You’ll love how easy and fuss-free this chilli recipe is. Here’s what you’ll need to make it:

Tools

• One large saucepan: This saucepan is, shamefully, only one of two that I actually own – but I don’t even need more with how versatile this one is! It’s a great size for meal prepping or cooking large quantities, and my food never sticks!
• Can opener
• Large chopping board
• Chopping knife
• Wooden spoon

Ingredients

• White onion: You could also use red onion for this recipe and it will still taste great, I just like the slightly milder notes white onion has as we’ve already got a lot of strong flavours in this recipe.
  
• Garlic: Three cloves of garlic to pack a punch. You can chop your garlic with a knife, but I really love my garlic press for making life so much easier!
  
• Red pepper: Adds a lovely colour and some nutrients to the recipe. You could omit the pepper or also add in yellow and green peppers if you’d like, although these are slightly more bitter.
  
• Quorn mince: I use the frozen variety. Note, Quorn mince has egg-white powder in it so if you’re vegan, use a plant-based alternative.
  
• Tomato puree
  
• Chipotle paste: You can pick this up from most major supermarkets. It adds an amazing depth of flavour to the dish and is something I use loads now I’ve tried it. You only need a teaspoon or so as it can be spicy – if you don’t like any spice at all you can omit it, but I would recommend giving it a try!
  
• Chopped tomatoes: You’ll need two tins. You could also use passata if you prefer, but I like the chunkiness the chopped tomatoes add to the chilli.
  
• Water: Top tip, rinse one of your tomato cans with water and then chuck that in to ensure you get all that tomato goodness out of the tin!
  
• Red kidney beans: You can also add/swap black beans, pinto beans, or even butter beans.
  
• Spices: I use the classic chilli combination of smoked paprika, cumin, chilli powder, onion powder, and salt and pepper for this recipe. You can omit the chilli powder if you don’t like spice or are cooking for young kids, then add chopped chillies or jalapenos to your individual servings.

How to make this Quorn chilli

To start, finely dice your onion and red pepper. I like to chop mine quite small – especially the onion. For me, there’s nothing worse than chunky onions in my chilli! It’s also handy to assemble all your ingredients now – drain the kidney beans, open your tins of chopped tomatoes, and mince your garlic.

Add a tablespoon or so of oil to your pan and then add the onion and red pepper. Cook on medium-low heat for 5-7 minutes until they’re soft and fragrant. Don’t rush this step – you don’t want raw onions and pepper ruining the finished dish. Add in your minced garlic and cook for another minute.

Next, add the tomato puree, chipotle paste, and spices and stir to combine everything. After a minute or so, add in your Quorn mince, kidney beans, chopped tomatoes, and water. Stir and bring the mixture to a boil, then simmer for about 15 minutes until the sauce has thickened.

Season according to your tastes and serve with chopped coriander, white rice, and any other of your favourite accompaniments (like this easy guacamole recipe).

Storage

The best way to store any Quorn chilli leftovers is to transfer them to an airtight container and refrigerate it promptly. Make sure the Quorn chilli has cooled down to room temperature before putting it in the fridge to prevent condensation from forming and causing the food to spoil faster. 

The Quorn chilli can be stored in the fridge for up to 4-5 days. If you want to store it for longer, you can freeze it in a freezer-safe container for up to 3 months. To reheat the Quorn chilli, simply thaw it in the refrigerator overnight and then reheat it on the stovetop or in the microwave until it is hot all the way through.

How to serve Quorn Chilli

The best thing about this Quorn chilli is how versatile it is. It tastes delicious sprinkled with chopped coriander and served with rice, but that’s just one option. It’s also great served with:

• Rice, straight up
• In pitta pockets with grated cheese
• With salsa, sour cream, and guacamole
• In a burrito, with all the trimmings
• Use in enchiladas or fajitas
• Served with tortilla chips and dips for loaded nachos
• Jacket potatoes and cheese for a hearty dinner
• On top of chips for dirty fries!

Substitutions and adaptations

Can’t find a certain ingredient? Not sure you like the sound of something? Here are some great substitutions that will work well with this Quorn chilli recipe:

• Add in black beans and pinto beans to bulk up this recipe and serve more people
• Add in hot chilli pepper and diced green chillies to really amp up the spice level
• Consider adding in a square of dark chocolate for a deep and intense flavour
• Replace the Quorn mince with a vegan alternative (such as the Beyond Meat mince) to make this suitable for all diets

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FAQs

Q: What is Quorn?

A: Quorn is a meat substitute made from mycoprotein, a type of fungus. It is a popular vegetarian and vegan alternative to meat and is available in various forms, including mince, fillets, and sausages.

Q: What is Quorn chilli?

A: Quorn chilli is a vegetarian version of the classic chilli con carne dish, made with Quorn mince instead of beef mince. The dish typically includes a mix of beans, vegetables, and spices, and is often served with rice or tortilla chips.

Q: Is Quorn chilli healthy?

A: Quorn chilli can be a healthy and nutritious meal option, especially if it is loaded with vegetables and fibre-rich beans. Quorn mince is also low in fat and high in protein, making it a good choice for those who are watching their weight or looking for a vegetarian protein source.

Q: Can Quorn chilli be made vegan?

A: Yes, Quorn chilli can be made vegan by using vegan-friendly ingredients and omitting any non-vegan toppings such as cheese or sour cream. You can also replace the Quorn mince with another plant-based protein source such as tofu or tempeh.

Q: How long does Quorn chilli last in the fridge?

A: Quorn chilli can last for up to 4-5 days in the refrigerator if stored in an airtight container. Simply reheat it in the microwave or on the stovetop before serving.

Q:Is Quorn gluten-free?

A: Yes, Quorn is gluten-free, so this recipe is perfect if you have a vegetarian and gluten-free diet.

More recipes you’ll like:

• Mexican Pinto Beans Recipe
• Vegetarian Chicken Fajitas
• Easy Vegan Lentil Hotpot
• Vegan Chicken and Tomato Pasta