Vegetarian chilli con carne

Name: Vegetarian chilli con carne
Cuisine: American, Latin American, Mexican
Ingredients: 2 tbsp olive oil; 360g Quorn mince; 1 medium onions, chopped; 2 sticks of celery; 2 carrots; 3 garlic cloves, peeled and ﬁnely chopped; 1–2 tsp hot chilli powder; 2 tsp ground cumin; 2 tsp ground coriander; 2 tbsp plain ﬂour; 150ml red wine or extra stock; 300ml vegetable stock; 400g can of chopped tomatoes; 400g can of red kidney beans, drained and rinsed; 3 tbsp tomato purée; 1 tsp caster sugar; 1 tsp dried oregano; 1 bay leaf; ﬂaked sea salt; freshly ground black pepper

5 steps

Updated at: Sat, 09 Mar 2024 01:16:25 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories342.3 kcal (17%)

Total Fat10.6 g (15%)

Carbs34.4 g (13%)

Sugars10.6 g (12%)

Protein19.9 g (40%)

Sodium805.2 mg (40%)

Fiber13.2 g (47%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Place a large pot over a medium heat and add the oil when hot. Add the Quorn mince, onions, celery, and carrots cooking for 5 minutes.

Step 2

Add the garlic, chilli powder, cumin and coriander and fry for 2 minutes. Add the ﬂour and stir well.

Step 3

Add the wine to deglaze the pan while scraping the bottom of the pot. Boil until the alcohol has cooked off.

Step 4

Add the stock, tomatoes, kidney beans, tomato purée, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.

Step 5

Bring to a simmer on the hob, then cover and reduce the heat to simmer gently for until everything is tender and the kidney beans start popping.

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