Chilli quorn carne


As a child I always wondered what the fascination for chilli con carne was all about. Being a vegetarian stopped me from eating it! Until…Soya mince came on the scene. Ever since then I have been making this dish and now know why so many love chilli con carne so! Hope you enjoy my veggie take on this classic!


300g Quorn frozen soya mince
200g tomato passata
1 tin kidney beans with water
1 large onion chopped finely
1/2 red bell pepper diced
4 garlic cloves crushed
1 hot chilli finely sliced
1 tbsp oil
1 tsp paprika
3 tsp taco spice mix
1 tsp ground cumin
1 1/2 level tsp salt
1/3 tsp sugar
Squeeze of tomato ketchup
1/2 juice of lime


1. Heat oil in a large saucepan. Add chilli. Wait 2 minutes on a low heat then add the onion, pepper and garlic. Once the onion is translucent, slowly pour in the passata

2. Throw in paprika, cumin, taco spice, salt and sugar. Cook on a low heat for 5 minutes. Mix in the soya mince, then pour in the water

3. Bring to the boil and then cover and simmer for 12 minutes. Stirring half way through

4. Lastly put in the kidney beans and its water and simmer low for a further 20 minutes uncovered. Stirring occasionally

5. Squeeze in the lime juice, stir and then serve on a bed of American rice or with some nacho chips and sour cream

Sweet, sour and spicy quorn


I love using Quorn in my recipes as it’s low in fat, high in protein and fibre and tastes delicious. It is so versatile and I’m sure I will be using it in more recipes to come, especially as my little ones love it too!


300g Quorn chicken style pieces (frozen)
1 medium onion in crescent slices
1 green bell pepper sliced
1 chilli finely sliced
2 tbsp sunflower oil
1 tbsp soy sauce
1 tbsp tomato ketchup
1 tsp ground coriander & cumin
squeeze of lemon juice


1. Heat 1 tbsp of oil in a non stick pan and fry the quorn pieces on a medium heat until they take on a golden colour

2. Remove quorn from the pan and put aside on a plate

3. Using the same pan, heat the remaining tbsp of oil and add the onion, chilli and pepper. Stir fry until onion and pepper soften a little

4. Put in the soy sauce, tomato ketchup, ground coriander/cumin and lemon juice. Mix well and put on a low heat and cook for 10 minutes so that the flavours infuse

5. Once ready serve with this wonderful sesame rice with vegetables

Recipe for rice