

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
- 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.
- 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.
- 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
See all recipesThe nation has spoken
(110)
3 out of 5 stars
Go Lightly
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.







