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A bag and a box of Quorn Meatless Grounds showing the plated product and information on an orange and charcoal background.

Made with Quorn Meatless Grounds

Soy-free

Excellent source of protein

Non-gmo

Cook mode (Keep screen awake)

Ingredients

  • 12oz Bag Quorn Meatless Grounds
  • 2 tbs. olive oil
  • 1 medium onion, diced
  • 1 fresh red chili pepper, diced
  • 2 peeled garlic cloves, minced

Ingredients for Chili Spice Blend :

  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1/2 tsp fennel seeds
  • 2 cups strained unsalted tomatoes or canned crushed tomaotes
  • 1 1/4 cup vegetable broth
  • 1 tbs. vegetarian Worcestershire Sauce
  • 6oz canned red bell peppers, diced
  • 15 oz can of mixed beans such as navy, cannellini
  • Salt and black pepper to taste
  • 2 tbs. fresh cilantro leaves, chopped

Ingredients for the Cauliflower Rice :

  • 1 cauliflower, cut into florets and pulsed to rice sized grains in a food processor
  • Salt and black pepper to taste

Method

  1. Heat the oil in a large skillet and saute the onion for 5 minutes. Add the chili pepper, garlic and spice mix and cook for 2 minutes stirring continuously.
  2. Stir in the tomato and vegetable broth and bring to the boil. Reduce the heat, cover and cook on a low heat for 15 minutes, stirring occasionally. Add the Quorn Meatless Grounds, vegetarian Worcestershire Sauce, red peppers and beans, stir well and cook for 8 minutes. Stir in the cilantro.
  3. Meanwhile, place the cauliflower granules in a microwaveable bowl, cover with cling film and cook on full power for 4 minutes. Carefully uncover, stir well then re cover and cook for a further 1 1/2 minutes. Allow to stand for 1 minute. Season well with salt and black pepper.

Recipe Inspiration

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3 out of 5 stars

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3 out of 5 stars

More soup than chili, it could use a thickener of some sort. Very easy, very low fat. I finally found a use for that coriander and fennel in the back of the cupboard.

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