As a dietitian, one of the common issues I hear from clients is that they don't have time to meal-prep different dishes each week, and repetitive meals get boring. This Quorn chilli con carne recipe solves that problem. You can enjoy it in multiple ways—serve it over rice, spoon it into a jacket potato, or use it as a topping for nachos.
Its versatility makes it an ideal meal for the week without feeling repetitive. Packed with flavour and plant-based protein, it’s as healthy as delicious.
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This post is all about how to make Quorn chilli con carne.
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🙋♀️ Why this recipe is Dietitian-Approved
- Excellent source of plant protein, thanks to the meat-free Quorn mince
- It is lower in saturated fat than traditional chilli recipes, making it a great option if you are trying to lower cholesterol or improve your heart health
- The kidney beans provide additional fibre and protein, making this dish satisfying and good for digestive health.
- This recipe utilizes four different herbs and spices, which are great sources of phytochemicals. Phytochemicals are a group of plant chemicals that are not essential for health but can be beneficial as they help fight inflammation in the body.
🧐 What is Quorn, and is it healthy?
Quorn is a popular meat substitute made from a type of fungus called mycoprotein. It’s high in protein, low in saturated fat, contains no cholesterol, and is a good source of vitamins and minerals.
Quorn contains all nine essential amino acids, which many other plant protein sources do not. It also has an impressive protein digestibility score of 0.99. To put that in perspective, this score is higher than beef (0.92) and pea protein (0.82).
What is protein digestibility?
Protein digestibility refers to how well your body can break down and absorb the protein you eat. A high protein digestibility means your body can efficiently use the protein for growth, repair, and other functions.
This makes Quorn a fantastic meat-free alternative on par with traditional protein sources like meat or fish.
Additionally, Quorn mycoprotein is a great source of fibre, providing 6g per 100g, including beneficial fibres like beta-glucan and chitin. It's also relatively unprocessed and doesn’t have the high sodium content that many packaged foods do.
This makes it a healthier choice for those looking to reduce their meat consumption without compromising on nutrition.
🥘 Tips for choosing ingredients
The complete ingredient list with measurements can be found in the recipe card below.
- Olive oil: I use light olive oil when cooking as it has a higher smoke point.
- Onion & Garlic: Fresh onions and garlic are essential for building a rich flavour base. However, if you are in a rush, I'm a big fan of easy garlic or garlic powder for convenience.
- Bell Pepper: Opt for a vibrant red bell pepper rich in vitamins A and C.
- Spices: Use good quality ground spices. They make a significant difference in the flavour.
- Canned tomatoes: If you have time, use whole, peeled canned tomatoes and crush them by hand—they have a more pure tomato flavour. If you are in a rush, pre-diced or pre-crushed tomatoes will still work great.
- Quorn vegetarian meat-free mince: This can be found in the frozen section in most grocery stores.
- Vegetable stock cube. I always recommend looking for low-sodium stock cubes, as you can customize the amount of added salt to meet your taste preferences.
🍽️ Substitutions for Different Dietary Needs
- To make gluten-free: Ensure your stock cube and soy sauce are gluten-free.
- To make dairy-free: The recipe is naturally dairy-free, so no adjustments are needed here.
- To make nut-free: This recipe is naturally nut-free (if you haven't added any nuts!). However, I recommend checking that all your ingredients and any toppings/garnishes you may use are nut-free.
- To increase the protein, Serve with a home-made sour cream. Simply mix greek yogurt with lime or lemon juice.
**Always check the ingredients you use to ensure they comply with your dietary needs.**
💡Pro tips for making this recipe
We toast our spices in this recipe, which is a game-changer for two reasons!
First, many spices, such as cumin, can taste bitter when raw. Without toasting, these bitter notes can carry over into your final dish.
Second, when you toast spices like cumin, paprika, and chilli powder, you release their essential oils and intensify their flavours. This step is quick—only about 30 seconds—but it’s crucial for making your chilli taste like it’s been simmering for hours. Never skip this step!
🍴 Serving suggestions
My favourite thing about this recipe is that you can serve it in many different ways. This way, you can eat it for a few nights in a row without getting bored. Here are my four favourite ways to serve this dish.
- Serve as a traditional chilli con carne with rice.
2. Serve on a baked russet or sweet potato. Add sour cream, chopped spring onions, and grated cheese to complete the dish.
3. Serve as tacos using hard or soft shell tacos. Complete the dish by adding iceberg lettuce, Greek yoghurt, lime juice, and tomatoes.
4. Serve over nachos with extra salad. Top with sliced avocados, fresh tomatoes, and any other toppings you choose.
📦 Storage tips
This Quorn Chili Con Carne is perfect for meal prep. Any leftovers can be stored in an airtight container in the fridge for up to four days.
Yes, this recipe freezes well—just portion it into freezer-safe containers.
It is safe to re-freeze Quorn once it has been cooked. You can keep it in the freezer for up to a month. When you're ready to enjoy, defrost thoroughly in the fridge and cook it within 24 hours, ensuring the food is piping hot throughout before serving.
I have a full post all about how to reheat rice safely. Rice can 100% be made in advance for meal prep by following the basic principles mentioned in this post.
📖 The Recipe
Quorn Chilli Con Carne
Equipment
- 1 non stick frying pan
Ingredients
- 1 tablespoon light olive oil or vegetable oil
- 1 large yellow onion diced
- 2 garlic cloves crushed
- 1 red bell pepper diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1 teaspoon chili powder more if you want it extra spicy
- 400 g tinned chopped tomatoes
- 2 tablespoon tomato puree
- 1 tablespoon soy sauce
- 400 g can kidney beans drained & rinsed
- 1 teaspoon brown sugar or 1 square of dark chocolate
- 1 vegetable stock cube dissolved in 300ml water
- 1 300g pack of Quorn meat-free mince
- 1 large handful of fresh coriander leaves finely chopped
- Salt & Pepper to taste
Instructions
- Preheat the olive oil in a large frying pan over medium heat. Once the oil is shimmering, add the onions with a pinch of salt and cook for 5-6 minutes until soft and translucent.
- Add the garlic, red pepper, and spices. Stir well and cook for another 5 minutes, stirring frequently. Pro Tip: This toasts our spices to enhance their flavor.
- Stir in the chopped tomatoes, tomato puree, soy sauce, and the dissolved stock cube. Bring to a gentle simmer for 8 minutes, stirring occasionally.
- Add the kidney beans, sugar or chocolate, and Quorn mince. Cook over low heat for another 10 minutes. Season to taste.
- Stir in the fresh coriander and serve with rice, jacket potatoes, or nachos.
Maria Lucey RD says
Amazing thank you