Vegetarian Chilli (v)

A theme of my kitchen is that quite often the dish of that day will likely contain some form of leftover from the previous. This vegetarian chilli is packed with flavour, very easy to make and extremely cheap. By using the left over roast tomato sauce, I didn’t add any more garlic or onion as there was plenty in the sauce already but if you don’t have any sauce, just add a can of chopped tomatoes, a generous spoon of tomato puree, a red onion and half a bulb of garlic. If you have the time roast the onion and garlic first as it just brings another level of flavour to the dish.

I did a quick calculation while the sauce was simmering and I worked out that this dish costs less than £2* to make and will serve 3-4 people comfortably (with sides).

Vegetarian Chilli (v)

  • 150g (frozen weight) Quorn Mince
  • 160g Roast Tomato Sauce 
  • 300g can of White Bean Salad
  •  A grated Carrot
  • Half a litre of Vegetable Stock
  • 7-10g of Smoked Paprika
  • 5ml teaspoon of Lazy Chilli or Chilli Flakes
  • Dash of Hendersons Relish or Worcestershire Sauce
  • Pinch of Sea Salt
  • 5ml teaspoon of Sugar
  • 5ml teaspoon of Coconut Oil
  • A Large Pan
  • About an hour of your time

Simply heat the coconut oil in a large pan and add the Quorn mince, cook for a couple of minutes before adding the rest of the ingredients. Simmer the chilli until most of the liquid has reduced down. Check the seasoning and serve. It is delicious served with a baked potato, a sprinkle of grated cheddar cheese and, more unusually, a side of creamed spinach.

Note: This chilli is not suitable for Vegans due to the egg content in the Quorn mince.

* Costs: Does not include the cost of making the roast tomato sauce. I worked out the prices weight for weight using price comparison website

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