Tuesday, 20 February 2007

Chili con Quorn-i

This a is favourite recipe of mine when the weather is cold and grey.

Chili con Quorn-i

1 Medium Onion, chopped
1 Pack of Minced style Quorn (frozen or unfrozen)
1 14oz Tin Plum Tomatoes (I prefer the un-chopped ones as they seem to have more tomato)
4 Tablespoons Tomato Paste
1/2 Teaspoon Fresh Jalapeno Pepper, seeded (unless you want very hot chili) & minced
1 Teaspoon Cumin Powder
1 Cloves of Garlic Crushed
Handful of chopped Coriander Leaves
1 Teaspoon sugar (makes the tomatoes sweeter tasting and less acidy. 1 Teaspoon Honey can be used instead)
Vegetable of choice (I know not many chilli have vegetables but I like the extra taste and texture they add. I added sweetcorn and peas, but you can add carrots, green beans or whatever you prefer, experiment)
1 Large Tin Red Kidney Beans
Chili powder to taste
Salt to taste

Saute the onion in a little vegetable oil (or your preferred oil) for for 4-5 minutes until soft.
Add the quorn and continue cooking for 2 minutes.
Add the can of tomatoes, tomato paste, vegetables of choice, jalapeno pepper, sugar, cumin powder, garlic, coriander and increase the heat until boiling, if the mixture is to dry add a little water, than reboil (if required) than simmer.
Taste the food.
Add salt to taste then chili powder a little at a time until desired taste/ heat.
Simmer for a further 8-10 minutes.

Serve with rice.

Sour cream and cheddar cheese can also be added (if desired).

Tips: Make double the amount this tastes even better the next day.
If you are a meat eater instead of minced "quorn" use minced beef or chicken

1 comment:

  1. It looks like you did a poo poo on a plate and you're just trying to pass it off as your "special recipe"...I'm sure it doesn't taste like shit tho' ;-)