Quorn Meat Free Chilli Con Carne & Cauliflower Rice

Try our easy recipe for delicious, healthier Quorn Meat Free Chilli Con Carne and Cauliflower Rice recipe, made with Quorn Mince, beans, peppers and mixed spices. Low in fat and saturated fat, and high in protein.

Serves 4

30 mins

A Little Effort

340 cals
(Per 100g)

11g of fat
(Per 100g)

Ingredients

  • 300g Quorn Meat Free Mince
  • 2 tbsp rapeseed oil
  • 1 medium onion, diced
  • 1-2 red chillies, diced
  • 2 cloves of garlic, crushed
  • Spice Mix :
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp dried oregano
  • 1/2 tsp fennel seeds
  • 300ml vegetable stock
  • 400ml tomato passata
  • 1 tbsp vegetarian Worcestershire sauce
  • 1/2 jar of chargrilled red peppers, diced
  • 400g tin of mixed beans, drained
  • Salt and freshly ground black pepper to taste
  • 1 bunch of fresh coriander leaves, finely chopped
  • Ingredients for the Cauliflower Rice :
  • 1 cauliflower, cut into florets then pulsed to rice size granules in a food processor
  • Salt and freshly ground black pepper to taste

Method

  1. Pre -heat the oil in a large frying pan and cook the onion for 5-6 minutes until beginning to soften. Add the chillies, garlic and spice premix and cook for a further 2 minutes stirring continuously
  2. Stir in the vegetable stock and tomato passata, bring to the boil. Reduce the heat, cover and simmer for 15 minutes then stir in the Quorn Mince, vegetarian Worcestershire sauce, red peppers and beans. Cover and cook for a further 8 minutes. Stir the chopped coriander into the Quorn chilli
  3. Meanwhile, place the cauliflower granules in a microwaveable bowl, cover with cling film and cook on full power for 4 minutes. Carefully uncover, stir well then re-cover and cook for a further 11/2 minutes. Allow to stand for 1 minute. Season well with salt and black pepper. Serve the chilli with the cauliflower rice

Delicious served with guacamole and fresh lime wedges.