Easy Quorn Chilli Con Carne
Easy and nutritious, this Quorn Chilli Con Carne is ready in just 20 minutes, making it perfect for busy weeknights! I’ve kept the chilli level quite mild so it’s great for kids (and chilli wimps)…but feel free to add more if you like your chilli con carne HOT!
Servings 4 people
Calories 296kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion diced finely
- 2 carrots peeled and diced
- 150 g mushrooms diced
- 1 red pepper diced
- 100 g baby sweetcorn chopped
- 2 cloves garlic crushed or chopped finely
- 150 g Quorn mince
- ½ teaspoon dried chilli flakes
- 2 x 400g tins chopped tomatoes
- 1 x 400g tin kidney beans
- 1 teaspoon mild chilli powder
- Salt and pepper
- Basmati or long grain rice to serve
Instructions
- Put the olive oil in a deep, wide saucepan and add the diced onion and carrot. Sweat on a low heat, with the lid on for about 5 minutes, until the vegetables are softened but not brown.
- Turn up the heat and add the chopped mushrooms. Stir fry until starting to colour, then add the chopped pepper and baby sweetcorn and stir fry for another minute.
- Turn the heat down and add the garlic, quorn mince and chilli flakes. Fry for 1 more minute and then add the tomatoes, kidney beans, chilli powder and salt and pepper.
- Stir to mix everything together, then turn up the heat and bring to the boil. Turn the heat right down and simmer for about 10 minutes.
- While the sauce is simmering, cook your rice according to packet instructions / your preferences.
- Serve with chilli powder/flakes on the table for people to add extra if they like it hotter!
Notes
This chilli is great the next day served with baked potatoes and grated cheddar cheese.
Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 296kcal | Carbohydrates: 47g | Protein: 19g | Fat: 6g | Sodium: 423mg | Potassium: 1163mg | Fiber: 14g | Sugar: 11g | Vitamin A: 6550IU | Vitamin C: 64.3mg | Calcium: 118mg | Iron: 5.9mg