Quorn Chilli... better than real beef

In a desperate attempt to save some money Rob and I bring our lunches to work four out of five days. But being as lazy as we are, we don't really enjoy having to prepare said lunches in the morning. We've found the best solution to this was to make things that could be easily served in the morning when we're tired and grumpy. For a while this was mainly soup and bread rolls but that got boring quickly so we switched things up a bit.

At the same time we're also trying to cut back on our meat intake, not just for our health but for the environment as well. I tend to feel guilty eating meat more than once a day.

These two efforts combined to create pretty much the best chilli EVER! I don't have a very appetizing photo of the finished product as it's still in the saucepan but don't be fooled, this chilli is way better than any other I have ever tasted, including any made with actual beef or lamb. The recipe is below and I'm so proud to say that this one I just developed myself! Please try it out and ENJOY!

Quorn Chilli

Quorn Chilli
Serves 6-8

olive oil
1 medium onion, chopped

3 tins of peeled plum tomatoes

3 cloves of garlic, finely chopped

1-5 green finger chilies, finely chopped

tbsp chilli powder (optional)

200 grams (on normal bag) Quorn mince

1 tin of red kidney beans, drained

1 green pepper, chopped

Salt and pepper

1 bunch coriander (cilantro), roughly chopped

For Serving

Rice or couscous

In a large saucepan heat a tablespoon of olive oil then add the onion. Sweat the onion over a medium/high heat till it is just about translucent. Add all of the tomatoes and turn the heat up to high. Stir the tomatoes vigorously so the full pieces break up into rough pieces. Let simmer on high for about 5 minutes. 

Turn the heat down to medium/high and add the garlic, chilies, chilli powder, and Quorn. Simmer on medium for another 5-10 minutes or until the Quorn is fully broken up and heated through. 

Add the kidney beans and simmer for 5 more minutes. Add the greeen pepper and season with salt and pepper then let simmer on a very low heat for at least 35 minutes. The chilli should reduce and thicken while it simmers. 

Once it has reduced down to a good consistency, lightly stir in the coriander. 

Server over freshly boiled rice or prepared couscous. Chilli will keep in the fridge for about 5 days. 

NOTE: I use about 5 chilies but this is very spicy, considering I also add chilli powder. You can reduce or omit either of these ingredients to suit your tastes. Also, if you prefer chilli with beef or lamb you can use this recipe substituting the Quorn for about 500g beef or lamb mince.