Today I am cooking a Quorn and vegetable chilli for tonight, I am a new vegetarian and find that I can adapt most of my recipes to vegetarian.I love the smells coming from my kitchen,the cinnamon and cumin are so warm and comforting.
Here is the recipe this serves 4. I serve it for a meal for 2 and then freeze the rest for a later date. You can make this a day in advance and the flavours develop even more overnight and it can be re heated.
2 tablespoons of cooking oil.300g Quorn mince. 250ml vegetable stock. A pinch of salt.1 large onion chopped (I use red onion) 2 small cloves of garlic finely chopped. 1 red chilli de-seeded and finely chopped. 1 red pepper de-seeded and chopped. 1 small punnet of mushrooms roughly chopped.2 tablespoons of tomato puree.I can of chopped tomatoes.1 can of baked beans in tomato sauce (makes a nice thick sauce ) 1 can of butter beans,drained and rinsed to remove the canning liquid (John doesn’t eat kidney beans but you can use those instead if you wish) 1tsp ground cumin.1tsp ground cinnamon.1 teaspoon of smoked paprika.1 teaspoon of mild chilli powder or 1 /2 tsp of hot chilli powder.
Method.Soften the onion in the oil on a low heat in a large oven proof pan (mine goes on the hob and in the oven as it saves on washing up),I add a pinch of salt to the onions as it stops the onions burning,once softened add the Quorn and stir, cook for about 5 minutes stirring occasionally and then add the garlic,fresh chilli,peppers and mushrooms,stir together and add the tomato puree and the dry spices and stir in,cook for about 2 minutes to release the flavour of the spices,then add the beans and tin tomatoes and stock, give it a good stir then put on a lid or cover with foil and put in the oven 140 for about 1 and 1/2 hours,stir occasionally,if it is still to liquid reduce on the hob over a low heat. Serve with rice of over baked potatoes.
Here is the finished chilli,it smells and tastes amazing.
Thanks for stopping by Dawn x