Quorn Veggie Chilli

Quorn Veggie Chilli

Serves 4, prep time 10 minutes, cooking time 5 minutes

2 tsp of rock salt
1 tsp garlic powder
1 tbsp oregano
2 tsp cumin seeds
1 ½ tsp chilli powder

1 tbsp of olive oil
2 onions, chopped
2 garlic cloves, chopped
1 green pepper, diced
1 tin of fire-roasted tomatoes
2 tbsp of tomato purée
3 roasted red peppers, chopped

1 tin of kidney beans (rinsed and drained)
300g Quorn mince
500ml of hot vegetable stock

Toasted flatbread 
Sour cream
Shredded cheese
Hot sauce
Coriander sprigs
Lime wedges

Using hot stock reduces the time the pot takes to reach the optimum cooking pressure, which reduces the overall cooking time.

Combine all the dry spices in a bowl and set to one side.
Select the sauté function on the Nutricook, pour in the olive oil, when the oil shimmers add the onion and garlic, stir until the onion softens.
Next, add the green pepper, pour in the spices and stir to coat the ingredients.
Add the fire-roasted tomatoes, tomato purée, roasted peppers, kidney beans, Quorn and vegetable stock.
Bring the pot to a simmer then turn off the heat, close the lid and seal the valve, set the pot to low-pressure for five minutes.
Manually release the pressure, remove the lid, season more if desired, add some hot sauce to taste.
Spoon the chilli into deep bowls, serve topped with sour cream, shredded cheese, coriander, lime wedges and toasted flatbreads.

Quorn Veggie Chilli


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