Monday, 18 October 2010

Chilli Con Quorn


Just made Chilli Con Quorn and I have to say I really enjoyed it - although I did add more chilli than the recipe called for as we have quickly realised that our spice tolerance is considerably higher than the Quorn Cookbook generally accommodates (too much travelling in S.E. Asia eating chilli flakes on everything!).

So, chilli con carne is actually one of my favourite meals and NOBODY makes as good a chilli as my mom, who always cooks it if she knows I am going to be around. This, therefore was quite a test of both quorn and the cookbook as it had a lot to live up to before I had even begun.

Things I tweaked from the recipe were only minor, it called for 1/2 a teaspoon of chilli powder, I added 1 teaspoon of hot chilli flakes (bought back from Thailand - the real deal) and also seasoned it to taste with a bit more cumin than the recipe called for. I also used a yellow instead of a green pepper (purely as that was what I had in the fridge) and chucked in some mushrooms that needed using up too.

This is it as it was simmering towards the end:

I did like the fact that this recipe includes adding cornflour and water as a paste at the end, it thickened the sauce up nicely and also lightened the colour a bit so it looked pretty nice too.

In terms of weight watchers points, this is a really good deal, 1.5 for the quorn, 1 for the oil used to brown the onions and garlic and 2 for the kidney beans. Therefore a portion of this (based on it serving 4) is only 4.5 points. Ideal if you serve it with a 3 point portion of rice for a substantial and tasty meal.

To me this doesn't taste like diet food and I think a meat eater would be hard pushed to know the difference as the quorn mince soaks in the sauce in the same way as beef mince would, the texture is so close that it is not easy to see or taste much difference.

My other half gives this 6/10 (but then he hates kidney beans anyway) and I would give it a 7/10. It is tasty and filling but doesn't hit the spot quite like my mom's does. Then again its probably got less calories so that's the trade off I guess.

One other thing - I always add (raw and unsalted) cashew nuts to the rice when eating chilli as it's something that Mom does and I just totally associate it with the dish nowadays, try it! It also adds some extra and appreciated protein for veggies. 


  1. I love making chilli con carne with Quorn (or any soya mince). I dont miss beef mince at all. Its one of my favourites, I like it spooned over a roasted sweet potato with a splodge of sour cream on top - yum!
    I always make a huge pot as the leftovers always taste even better!

  2. Sounds nice, never tried it with sweet potato but may well do now, thanks!