Really good Quorn chilli

I’m not a big fan of meat substitutes (highly processed) but from time to time, like if you’re trying to gradually convert others to the joys of vegetarian food, they can be very persuasive.

Quorn needs a lot of flavours and magic to make it spesh, which you will get in abundance in this veggie chilli recipe that will delight you and meat-eaters alike.


  • Extra virgin olive oil
  • One large red onion, diced
  • 2 cloves of garlic, crushed
  • 2 red chillies, seeded and diced
  • 1 heaped teaspoon of chilli flakes
  • 1 tablespoon of paprika
  • Optional – jarred chilli con carne paste
  • 250g chestnut or any mushrooms
  • 1 large pepper, seeded and chopped – can be any colour
  • 350g of Quorn mince
  • 2 tins of plum tomatoes
  • 6 tablespoons of tomato purée
  • 2 tins of kidney beans – or one of kidney beans and one of another type of bean
  • Sea salt
  • Pinch of sugar or a few squares of dark choc
  • Optional – heaped dessert spoon of creme fraiche

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Gently fry the onion and garlic til the onion is translucent, then add the spices and paste (if using paste) and cook off for a minute. Now add the peppers and mushrooms and cook until slightly softened. Next comes the Quorn mince, throw that in and give it all a stir, then tip in the kidney beans, tomatoes, purée and plenty of sea salt plus the sugar or chocolate. You can add half to a full a tin of hot water if it needs more slosh but be aware that this will dilute the spices and seasoning.

Have a taste and see if it needs more of anything – as all good cooks do! Maybe a bit more spice or some more tom purée, wottevs.

Now put a lid on the pan and cook it on a low heat for 15 mins.

Serve with wild rice and a bit of Greek yoghurt on the side.

Nutrition Info

A large study concluded that:

Available epidemiological studies suggest that the consumption of spicy chilli food is associated with reduced risk of all-cause as well as heart disease-related mortality. 

Good honest nutrition

A recipe has no soul. You as the cook must bring the soul to the recipe.

Thomas Keller

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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