Vegetarian Chilli-Con-Carne or Cha-Cha Chilli!

November 2, 2016


Get cosy whether you're staying in or heading to your nearest bonfire with our vegetarian chilli-con-carne recipe which deliciously tops our Cha-Cha Chilli Dog but goes equally well with rice, spooned onto a jacket potato or simply topped with crushed nachos and chilli flakes...


Cha-Cha Chilli-Con-Carne (serves four hungry people!)




1 tbsp vegetable oil


2 tsp smoked paprika


2 tsp cumin


2 tsp hot chilli powder


2 tsp chilli flakes


2 cloves of garlic, crushed


1 tbsp chopped red chillies


2 peppers, diced


Pinch of salt and pepper


300g Quorn mince


800g chopped tomatoes


1 tbsp tomato puree


400g kidney beans


250-500ml vegetable stock




  • Heat the oil in a large saucepan

  • Fry all the spices and chilli flakes, garlic and chopped chillies until fragrant, constantly stirring

  • Add the peppers and a pinch of salt and pepper

  • Saute for around five minutes until the peppers are starting to brown

  • Add the Quorn mince, stir well

  • Add chopped tomatoes, tomato puree and kidney beans, stir well

  • Simmer for ten minutes over a low heat, stirring occasionally

  • Add 250ml of the vegetable stock, stir and simmer for ten minutes

  • Check back regularly to see if more vegetable stock is required

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