Quorn Mince Slow Cooker Chilli

This easy slow cooker chilli made with Quorn Mince, beans and vegetables is guaranteed to become a staple in your house. Simple, tasty and oh so flavoursome, so it’s perfect for those low effort dinner days.

It takes just 5 minutes to prep this Quorn slow cooker chilli. Plus, the slow cooking adds even more flavour to the sauce. Simply add all the ingredients into your slow cooker, then add the Quorn Mince straight from the freezer, along with the green peppers for the final 10 minutes of cooking time.

Serve with basmati rice, tortilla chips and sour cream for a Mexican inspired dinner for the whole family.

Serves 4

260 mins

Easy

212 cals
(Per serving)

2.6g of fat
(Per serving)

13.7 g fibre
(Per serving)

18.3 g protein
(Per serving)

Ingredients

  • 300g Quorn Vegetarian Meat-Free Mince
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 tbsp mild chilli powder
  • 1 tsp smoked paprika
  • A pinch of chilli flakes
  • 1 x 400g tinned chopped tomatoes
  • 1 x 400g tin kidney beans, drained
  • 100g tomato puree
  • 500ml low salt vegetable stock
  • 1 green pepper, diced

Method

  1. Place the onion, garlic, chilli powder, paprika, chilli flakes, tinned tomatoes, kidney beans, tomato puree and stock into the slow cooker. Place the lid on the slow cooker. Cook for 6 hours on low or 4 hours on high.
  2. Add the Quorn Mince and green pepper, stir and cook for a further 15 minutes.
  3. Serve with basmati rice, sour cream, fresh coriander, lime wedges and tortilla chips (optional).

Tip: This recipe is delicious served in jacket potatoes or in soft tortilla wraps and tacos with shredded lettuce, sour cream, guacamole and grated cheese.