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Chilli con Quorn
A flavourful Chilli recipe ready in 25 minutes - using Quorn gives you a really tasty meal that's low in fat and packed with nutritious goodness!
What you need
- 3 tsp oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 1/2 tsp chilli powder
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 350 g Quorn mince
- 1 green pepper, seeded and chopped
- 800 g canned chopped tomatoes
- 225 g canned red kidney beans, drained
- 6 tsp tomato puree
- 2 tsp dried oregano
- 60 ml fresh coriander, chopped
Method
Heat the oil in a large frying pan. Saute the onion and garlic for 2 minutes. Add the chilli powder, cumin and cinnamon and cook for a further minute.
Stir in the Quorn mince, coating it well with the spices and continue to cook for a further 1-2 minutes.
Add the green pepper, tomatoes, kidney beans, tomato puree and oregano. Stir in the coriander, season to taste with a little salt and freshly ground black pepper. Cover and simmer gently for 10 minutes.
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Preparation 10 minutes Cook 15 minutes Total 25 minutes -
Energy 299 kcal/serving Fat 1.77 g/serving Carbohydrates 85.63 g/serving Glycaemic Index 23 Glycaemic Load 5.07 
Serving suggestion
Serve with rice or jacket potatoes, sprinkle over a little fresh coriander to garnish, and a spoonful of soured cream.
Cook's tip
Just pour on more soured cream if you've added too much chilli.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1260 | 318 | 10475 | 8350 |
| Energy (kcal) | 299 | 75.7 | 2500 | 2000 |
| Protein (g) | 30.3 | 7.66 | ||
| Carbohydrate (g) | 37.5 | 9.47 | 345 | 275 |
| Fat (g) | 7.01 | 1.77 | 95 | 70 |
| Fat (saturated) (g) | 1.38 | 0.35 | ||
| Fibre (g) | 15.5 | 3.90 | ||
| Sodium (mg) | 831 | 210 | ||
| Salt (equivalent) (g) | 2.08 | 0.53 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 198 | 50.2 | 800 |
| Vitamin B-12 (µg) | 0.26 | 0.07 | 1 |
| Vitamin B-6 (mg) | 0.39 | 0.10 | 2 |
| Vitamin C (mg) | 51.6 | 13.0 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 2.89 | 0.73 | 10 |
| Zinc (mg) | 6.94 | 1.75 | 15 |
| Calcium (mg) | 146 | 37.0 | 800 |
| Folate (mcg) | 90.4 | 22.8 | 200 |
| Iron (mg) | 3.63 | 0.92 | 14 |
| Magnesium (mg) | 115 | 29.2 | 300 |
| Niacin (mg) | 2.76 | 0.70 | 18 |
| Pantothenic acid (mg) | 1.15 | 0.29 | 6 |
| Riboflavin (mg) | 0.83 | 0.21 | 1.6 |
| Phosphorous (mg) | 526 | 132 | 800 |
| Thiamin (mg) | 0.28 | 0.07 | 1.4 |
This recipe is:
- Low in fat
Demi-veg- Vegetarian
Citrus free
Corn-free
Gluten free
Peanut free
Shellfish free
Wheat free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible dried oregano or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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