Quorn Meatless Chili

A rich, hearty meat free meal packed with flavour and a kick of chili. All the taste of a classic chili, but with fewer calories and less saturated fat. What's not to love?

Serves 4

30 mins


300 cals
(Per serving)

9 g of fat

Made with Quorn Meatless Grounds

Excellent source of protein


  • 12oz Bag Quorn Meatless Grounds
  • 2 tbs. olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1-2 tsp fresh red chili pepper, finely chopped
  • 2 peeled garlic cloves, minced
  • 1½ tsp smoked paprika
  • 2 tsp ground cumin
  • 3 tsp ground coriander
  • 1 tsp chili powder (optional depending on your heat preference)
  • 14oz can diced tomatoes
  • 2 cups strained unsalted tomatoes or canned unsalted crushed tomaotes
  • 3 tbs. low sodium vegetable broth
  • 15oz can kidney or pinto beans, rinsed and drained
  • Salt to taste (optional)
  • 2 tbs. fresh cilantro leaves finely chopped


  1. Heat oil in a large skillet over medium heat. Add onion, saute 4-5 minutes. Add bell pepper and cook for 5 minutes. Add the chili, garlic and spices. Cook for 2 minutes more.
  2. Stir in the tomatoes, tomato paste and vegetable broth. Bring to a boil. Cover, reduce heat and simmer for 8 minutes, stirring from time to time.
  3. Stir in the kidney beans and Quorn Meatless Grounds and cook over a low heat for 10 minutes. Season to taste with salt and stir in the fresh cilantro.

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The nation has spoken

4 out of 5 stars (212)


4 out of 5 stars

Fast, easy and very good.


5 out of 5 stars

This a good, quick and easy to make chilli. It's thick and not too saucy, so it goes great with nachos too.


5 out of 5 stars

Simple, quick and tasty recipe. Took me 30 mins to prepare. My lovely wife loved the results. Although she said I could spare the hot chilli powder.

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