Soya Mince Chili

There is nothing like a bowl of hot Mexican tantalizing chili on a Winter’s day, when your mood is low as it is soo dark outside! All you want to do is hibernate in your home.

This dish has definitely lifted my spirits and I’m about to get a second serving.

It is super easy to make it doesn’t take much time and at the end you will be one happy bunny!


300g Quorn Soya Mince frozen

2 medium onions diced

1 tin chopped tomatoes

1 tin kidney beans

4 garlic cloves crushed

2 dried red chili

1 veg stock cube

Salt to taste

1 tsp smoked paprika

1 tbsp sunflower oil

1 tsp cumin seeds

Fresh lime juice to taste


🌟Heat the oil in a large saucepan on a medium heat sprinkle in the cumin seeds, drop in the chili, onion and crushed garlic. Stir until onion looks translucent

🌟Toss in the tin of crushed tomatoes along with the paprika, crumble in the veg cube and season with salt, bring them to the boil gently.  Put in the soya mince into the tomato sauce and mix well.  Throw in the Kidney beans with the brine

Lower the heat and cook the chili for 30 minutes stirring occasionally, squeeze in a little fresh lime

🌟Serve piping hot with tortilla chips and a dollop of sour cream or creme fraiche


My Breakfast Quesadilla ~ For Dinner!


All I wanted last night was eggs in a tortilla wrap! I’m wanting more protein at the minute and this extremely cheesy, beany and eggy combo hit the spot!
I was lucky to have some of my leftover kidney bean curry which I used, which gave this quesadilla a more Indian feel too. You can just spice up some kidney beans or buy them already seasoned if you wish.

The only thing I didn’t have was fresh coriander so had no choice but to use the dry version. But please if you like coriander then to add a good tablespoon of finely chopped fresh coriander. I will be making sure I have some next time!
I had this dish for dinner but it is so versatile that it is traditionally eaten for breakfast! You could even roll them up and have them for brunch too!



2 free range eggs
⅓ tsp coriander leaves
¼ tsp smoked paprika
½ tsp cumin powder
Salt to taste
½ tbsp olive oil

2 large tortillas
Grated mature cheddar cheese
Spicy Kidney beans
Tomato salsa


• Lightly beat the eggs in a medium bowl, add in all the other spices and seasoning. Whisk well with a fork


• Heat the oil in a non stick frying pan, pour in the egg mixture into the pan on a low to medium heat

• Let the egg set and then flip, cook until both sides are golden brown



• Sprinkle some cheese onto the omelette and place one tortilla firmly onto the cheese, hold the omelette and tortilla and flip. Do the same thing on the other side


• Add the cheese plus spoon some kidney beans and cover with a tortilla


• Cook on both sides and hold firmly in place to flip the whole quesadilla


• Once crispy and golden, slice into quarters and serve with a juice tomato salsa and more grated cheese