Quorn Meatless Chili Stuffed Sweet Potatoes

Bringing together a delicious Quorn Meatless Grounds Chili with a sweet potato for a winning combination.

Serves 4

40 mins


338 cals
(Per serving)

5 g of fat

Made with Quorn Meatless Grounds

Excellent source of protein


  • 6oz Quorn Meatless Grounds, thawed
  • 4 sweet potatoes, washed
  • 1 tbs. vegetable oil
  • 1 onion, chopped
  • 2 peeled garlic cloves, minced
  • 1/4 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 14oz can chopped tomatoes
  • 1 red bell pepper, diced
  • 1 tbs. tomato paste
  • 1/4 cup canned pinto or kidney beans, rinsed and drained
  • 1/4 cup canned navy beans, rinsed and drained
  • 1/4 cup canned cannellini beans, rinsed and drained
  • 2/3 cup sour cream
  • 1 tbs. fresh parsley leaves, chopped


  1. Pre heat the oven to 400F.
  2. Put the sweet potatoes on a baking sheet and cook for 40 minutes, or until tender.
  3. Make the Quorn Chili : Heat the oil in a large skillet and saute the onion and garlic for 5 minutes. Add the Quorn Meatless Grounds and spices and fry for 2-3 minutes. Add the tomatoes, red bell pepper and tomato paste. Bring to the boil then reduce the heat and cook on low for 10 minutes, stirring occasionally.
  4. Stir in the beans and cook for a further 5 minutes. Fill each sweet potato with a generous spoonful of Quorn Chili and top with sour cream and a sprinkling of parsley.

Recipe Inspiration

See all recipes

The nation has spoken

3 out of 5 stars (89)

Jena Champagne

5 out of 5 stars

Absolutely delicious! Whole family loved it! :)

Read more recipe reviews

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.


By proceeding, you agree to our Terms & Conditions. To find out what personal data we collect and how we use it, please visit our Privacy Policy.