Chip’s Meat Free Chilli

A tasty, traditional chilli con carne, made with your favourite meat-free mince.

Serves 4. Prep time 5 minutes chopping. Cook time 25-30 mins.

*Skip Straight to Recipe*

  • I have used Quorn’s mycoprotein mince for this recipe but you can substitute it with soya mince or even a combination of red and green lentils. Check out my lentil spaghetti Bolognese recipe for how to do this.
  • Many people either don’t like, or have an allergy to, celery. I like them in this recipe, but they will easily swap for spring onions or leave them out altogether.
  • Kidney beans are a traditional part of any chilli dish but if you aren’t a fan, try black beans or Pinto beans, or swap beans out for sweetcorn instead.
  • If you like your dishes loaded with spice, add more cayenne and dried chilli flakes or throw in a few fresh chilli peppers to let them stew in the pan.
  • I have written barbecue sauce in the ingredients list but I occasionally use a smoky ketchup – somewhere between the sweet and smokiness of ketchup and barbecue sauce.
  • Largely this recipe is suitable for those following a vegan diet, except that Quorn mince should be swapped for a vegan alternative, such as a soya mince or lentils, as mentioned above.
  • Chilli is an incredibly versatile dish- do it traditionally with guacamole, sour cream, tortilla chips, rice, refried beans and jalapeños; top a jacket potato or fill tacos.
  • You can even use chilli as a base for pasta bake, stuffed peppers, pasties – the possibilities are endless!

1/2 tsp dried cumin
1/4 tsp dried coriander
1/4 tsp dried onion granules
1/4 tsp dried garlic granules
1/4 tsp paprika
1/4 tsp smoked paprika
1/8 tsp cayenne pepper
1/4 tsp dried chilli flakes
pinch salt and pepper
150g Quorn mince
1 large onion, diced
3 celery stalks, washed and sliced
1 tin chopped tomatoes
1 tbsp tomato puree
2 tsp cooking oil
1 tin/carton kidney beans, drained and rinsed
vegetarian Worcestershire sauce
1 heaped tsp BBQ sauce

Optional toppings:
Grated vegetarian cheese
Tortilla chips
fresh coriander
Make it easy for yourself by measuring out all of the spices into a small bowl beforehand!

1.Heat the cooking oil and saute the onion and celery on a medium heat for 3 minutes, until they begin to soften.

2.Add in the mince and mix about with onion celery, then tip in the spices and repeat. Keep the mince on a medium heat, stirring occasionally for 4 minutes.

3.Add the tinned tomatoes, puree, bbq sauce, a splash of Worcestershire sauce and ½ a cup of water; stir through the pan contents and increase the heat slightly, so that the tomato liquid bubbles a little. Stir frequently and keep on this heat for 6 minutes.

4.Pour the kidney beans to the pan and continue cooking at this heat for another 5 minutes, remembering to stir the pan contents.

5.Remove from the heat, dish up and serve with all the toppings!


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