Quorn Mexican Sausage and Bean Chilli

Name: Quorn Mexican Sausage and Bean Chilli
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 4 x Quorn Sausages; 1 x 400g tin of Napolina five bean salad; 1 x 400g tin of chopped tomatoes; 1 x red onion diced; 1 x small leek diced; 2 cloves of garlic; 2 red chillies; 2 teaspoons of ground cumin; 2 teaspoons of oregano; 2 teaspoons of smoked paprika; 2 teaspoons of ground coriander; 1 tablespoon of tomato paste; 1 small bunch of fresh coriander; 1 x pepper diced; 200ml vegetable stock

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Vegetarian Mexican Chilli made with Quorn Sausages and beans served in 4 individual pots on top of a black slate

Quorn Meat-free Mexican Sausage and Bean Chilli is the ultimate comfort food. Our vegetarian sausage chilli is both warm and delicious, the perfect Mexican-inspired dish for those cold winter nights.

Vegan And Vegetarian Mexican Recipes Vegan and Vegetarian Winter Comfort Foods Meat Free Sausage Recipes

Serves 6

75 mins

A Little Effort

A bag of Quorn Sausages showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Sausages

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High in Protein

Low in Saturated Fat

Source of Fibre

Ingredients

4 x Quorn Sausages
1 x 400g tin of Napolina five bean salad
1 x 400g tin of chopped tomatoes
1 x red onion diced
1 x small leek diced
2 cloves of garlic
2 red chillies
2 teaspoons of ground cumin
2 teaspoons of oregano
2 teaspoons of smoked paprika
2 teaspoons of ground coriander
1 tablespoon of tomato paste
1 small bunch of fresh coriander
1 x pepper diced
200ml vegetable stock

Method

Place the Quorn Sausages into a pre-heated oven as per packaging instructions.
Lightly fry the red onion, leek, garlic and chilli.
Add the spices, and continue to fry. You may need to add a splash of water if it becomes too dry.
Add the diced pepper, then the vegetable stock
Add the tinned tomatoes and bring to the boil, then leave to simmer.
Chop the Quorn sausage into chunks and throw in along with the beans.
Leave to cook for approx. 20 minutes, and then finish with chopped coriander.
Serve with basmati rice and a wedge of lime.