I made this quick and easy Quorn chilli many, many times as a student, and it's stood the test of time. Even my discerning toddler loves it! Pair this economical staple with rice, sour cream and some fresh coriander, or some grated cheese. Perfect if you fancy something warming yet light.
Step 1
Firstly, prepare your veg. I'd recommend mashing your garlic and dicing the peppers a little larger than the onion.
Step 2
On a low heat, fry the onion and celery in the oil for 8-10 minutes, stirring regularly to make sure they don't burn, until the onions are slightly golden. (If using a fresh chilli, add this about half way through as I find chilli burns faster than onion or celery.)
Step 3
Add the cumin, smoked paprika and salt. Allow everything to fry for a minute while stirring before adding the garlic along with a splash of water.
Step 4
When the water has evaporated, add the peppers and cook for a further minute, stirring. Then throw in your bag of Quorn mince and cook everything for 5 minutes, stirring regularly to ensure it doesn't stick to the pan.
Step 5
Add in 500ml of water, your stock pot/cube and plum tomatoes. You can break up the tomatoes, which will soften as they cook, with a spoon as you stir. Add the Worcestershire sauce and bring to a vigorous simmer. Then add the kidney beans, lower the heat, partially cover, and cook for 20-25 minutes.
(You can use this time to cook your rice).
Step 6
Once the sauce has reduced to the consistency you like, squirt in some sriracha (how much is up to you), stir, and enjoy!
