We love a big bowl of chilli in the colder months when comfort food is needed and this vegetarian chilli recipe is one of the best we have tried. Thanks to the Quorn mince, this vegetarian recipe is far lower in fat than a typical beef chilli, is suitable for vegetarians and can be ready in just over half an hour. Soft sweet peppers, a kick from chilli and a splash of sour vinegar makes this perfectly balanced, giving it a full well-rounded flavour. This recipe serves 4 people and will take approximately 35 mins to prepare and cook.
- 1tbsp vegetable oil
- 1 onion, peeled and chopped
- 200g butternut squash, peeled, deseeded and chopped
- 300g Quorn mince
- 2tsp mild chilli powder
- 2 garlic cloves, crushed
- ½ each green, red and yellow pepper, deseeded and chopped
- 400ml vegetable stock
- 400g can chopped tomatoes
- 1tbsp malt vinegar
- 1tsp sugar
- 200g long-grain rice
- 400g can cannellini beans, drained and rinsed
Heat the oil in a large frying pan and fry the onion and butternut squash for a few minutes, to soften.
Add the Quorn mince, chilli powder and garlic and cook for a few minutes.
Stir in the peppers, stock, tomatoes, vinegar and sugar. Simmer for 15 minutes.
Meanwhile, put the rice in a pan with 500ml salted water. Cover, bring to the boil and simmer for 10 minutes, until the rice is tender and the liquid is absorbed.
Stir the cannellini beans into the vegetable chilli and warm through.
Serve the chilli with the rice.
Cool and put in a sealable container, freeze for up to 3 months. Heat through thoroughly from frozen.