Chilli Non-Carne with Quorn
Updated: Feb 26
As a passionate chef who absolutely loves Mexican cuisine, I can't recommend this dish enough! Whether you prefer mild or spicy, this recipe has got you covered with the option to add roasted chillies to your liking. And as someone who truly appreciates good protein sources, I guarantee that Quorn mince is a fantastic choice that adds a delicious and satisfying texture to the dish. So what are you waiting for? Get ready to spice up your life and treat your taste buds to a scrumptious Chilli Non-Carne with Quorn and Roasted Peppers!
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What is Chilli Non Carne?
Chili non carne is a vegetarian version of the popular chili con carne dish, which traditionally contains beef. Instead of meat, chili non carne is made with a variety of vegetables, legumes, and spices. The dish is known for its bold flavours and hearty texture, making it a popular option for vegetarians, vegans, and meat-eaters alike.
The history of chili non carne can be traced back to the early 20th century, when the original chili con carne dish became popular in the United States. As vegetarianism and veganism gained popularity in the latter half of the 20th century, cooks began experimenting with meatless versions of traditional dishes. Chili non carne was one such adaptation, and it quickly became a staple in vegetarian and vegan cuisine.
There are many variations of chili non carne, with each recipe featuring a unique combination of ingredients and spices. Some common ingredients include beans, such as kidney beans, black beans, or pinto beans, as well as vegetables like onions, garlic, bell peppers, and tomatoes. Some recipes may also include tofu or tempeh for added protein and texture.
Spices are also a key component of chili non carne, with many recipes featuring chili powder, cumin, paprika, and oregano. Some recipes may also include cinnamon or cocoa powder for added depth of flavour.
One popular variation of chili non carne is a vegan version that uses jackfruit instead of meat. Jackfruit has a texture that is similar to pulled pork, making it a great alternative for those who miss the meaty texture of chili con carne. Smacznego!
What is Quorn?
As a chef, I can tell you that Quorn is a fantastic brand of meat substitute products that are made from mycoprotein, a type of fungus. This innovative product was first created in the 1960s in the United Kingdom to address the growing concerns over the environmental and ethical impact of meat consumption. What's great about Quorn products is that they are high in protein, low in fat, and have a texture that's quite similar to meat. This makes them an excellent option for vegetarians, vegans, and meat-eaters who are trying to reduce their meat intake.
To create the main ingredient in Quorn products, called mycoprotein, the fungi called Fusarium venenatum is fermented in large vats. The resulting paste is then processed into a variety of meat substitute products, including burgers, sausages, nuggets, and more.
While Quorn products are popular, there are also many other plant-based meat substitutes available that can be used to add variety to your dishes. Tofu is made from soybeans and can be used in a wide range of dishes, including stir-fries, curries, and soups. Tempeh is another soy-based product that has a nutty flavour and can be used in salads, sandwiches, and stir-fries. Seitan, also known as wheat meat, has a chewy texture similar to meat and is great in stews, stir-fries, and sandwiches. Lentils and beans are versatile legumes that can be used in soups, stews, and salads, and vegetable protein crumbles made from soy protein are great in dishes like chili, tacos, and spaghetti sauce.
As a chef, I believe there are many meat substitute options available, each with its own unique texture and flavour profile. Whether you're a vegetarian, vegan, or simply looking to reduce your meat intake, there are plenty of delicious and nutritious alternatives to choose from. So, don't be afraid to experiment and try out different meat substitutes in your dishes!
This recipe makes: 6 portions
Ingredients for Chilli Non-Carne with Quorn
300g (10.6oz) Quorn mince, defrosted (microwave for 5 minutes)
3 peppers (1 red, 1 yellow, 1 green), diced large
3 red chillies (use green chillies for milder version)
3 medium-sized onions, peeled and diced
1 celery stick, diced small (30g)
4 garlic cloves, peeled and crushed
240g (8.4oz) red kidney beans
700g (1.5 pounds) seasoned tomato sauce with chopped tomatoes
4 tablespoons canola oil
2 teaspoons sugar
2 teaspoons salt
3 teaspoons paprika
4 teaspoons mild chilli powder (reduce to 2 teaspoons for less spicy)
4 teaspoons ground cumin
1 teaspoon oregano
Pinch of ground clove (secret ingredient, shh...)
Instructions for Chilli Non-Carne with Quorn
1. Preheat the oven to 240C (392F).
2. Toss the chopped peppers and whole chillies with a small amount of oil and salt. Lay them out on a baking tray lined with baking paper and roast for 15-20 minutes. Once cooked, remove from the oven and set aside.
3. In a frying pan over medium heat, add 4 tablespoons of oil. Once the oil is hot, add the diced onions and cook for 5 minutes, or until they are translucent.
4. Add the minced garlic and finely diced celery, season with salt and increase the heat slightly. Continue cooking for another 8-10 minutes, or until the onion starts to brown.
5. Add the defrosted Quorn mince, paprika powder, chilli powder, and ground cumin. Season with 1 teaspoon of salt and fry for 5 minutes.
6. Add the kidney beans and oregano, and cook for 2 minutes.
7. Gradually add the tomato sauce (this helps to avoid lowering the temperature too much) and cook for 5-10 minutes. Check the seasoning and adjust as needed.
8. Once ready, serve the chilli garnished with the roasted chillies. It pairs well with tortilla chips, sour cream, jalapenos, cheese, and my special avocado and papaya salsa.
9. You can find the recipe for the avocado and papaya salsa here. Enjoy!
Tips on cooking Chilli Non-Carne with Quorn
Quorn is a mycoprotein derived from a fungus. It is widely available in the UK, but if you can't find it, you can substitute it with similar products in your country.
To add an extra smoky flavour to your dish, you can toast the spices (paprika, chilli powder, and ground cumin) in a dry pan for a few minutes before adding them to the chilli.
If you prefer a spicier version, leave the seeds in the chillies when roasting them in the oven.
To make the chilli thicker, you can add a tablespoon of corn-starch or plain flour mixed with cold water to the tomato sauce.
Check out my other vegetarian recipes
Japanese Potato Curry - Deep in flavour quick in preparation, lighter version of Japanese Beef Curry. Simple and delicious!
Paneer Korma - is a decadent and aromatic Indian dish that's sure to tantalize your taste buds, so why not give it a try and bring a touch of exotic flavour to your dinner table tonight?
Crunchy Cauliflower Bites & Tikka Masala Dip - delightful and flavourful appetizer that combines crispy fried cauliflower with a creamy and spicy tikka masala sauce for the ultimate dipping experience.
You can find more of my vegetarian recipes here.
