Chilli con carne means chilli with meat. Today, I’m bringing you Chilli Sin Carne – a quick vegetarian chilli recipe that is perfect for a mid-week meal or a weekend fiesta!
I’m a big fan of Quorn mince. I use it a lot for pasta bolognese and lasagne, it works really well in a tomato based sauce so I knew it would be great for a chilli.
I don’t cope very well with spicy food so I made the chilli fairly mild but you can add extra spice to your taste or less if you’re someone who orders a plain nandos.
Makes enough chilli for 4 – 6 depending on your portion size preference.
Quick Vegetarian Chilli Recipe:
- 500g bag of vegetarian mince
- 1 large white onion
- 1 large red pepper
- 3 tins of chopped tomatoes
- 1 vegetable stock cube
- 70g of tomato passata
- 2 cloves of garlic
- handful of fresh coriander
- 2 and 1/4 tsp of mild chilli powder
- 1 and 1/4 tsp of paprika
- 1/2 tsp of cumin
- add a pinch of crushed chilli one at a time, tasting between each addition
Heat some olive oil in a large pan and add the mince. Cook for a 3-4 minutes and then add the chopped onion and chopped garlic. Sauté until soft. Then, add the chopped red pepper.
Add the chopped tomatoes, passata, vegetable stock, cumin, paprika and mild chilli powder. If you’re choosing to add crushed chilli, add it here but please note that the intensity of the spice increases as it simmers so don’t add too much.
Throw in the coriander and let the chilli simmer on a low heat to absorb the flavours.
We served the chilli with baked potatoes, garlic bread and sour cream (we completely forgot to sprinkle on some cheese). You can also have it with rice or chips and I love adding avocado when I’ve got some!
And there you have it! A quick vegetarian chilli recipe to warm you up on a cold winter’s night.