Quorn Chilli

Discussion in 'Slimming World Recipes' started by pamiepie, 19 January 2009 Social URL.

  1. pamiepie

    pamiepie Moose no more!

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    experimenting at the weekend and ended up with this! Sorry I dont really have measures as i was using stuff "to taste"

    GREEN DAY

    1 onion
    1 clove garlic
    fresh red chilli chopped (take the seeds out if you dont like it too hot!)
    frozen quorn mince
    passata
    tin of baked beans
    small tin kidney beans
    worcester sauce
    1 beef stock cube
    chilli powder
    paprika
    cumin
    (any superfree extras you want to add, i.e mushrooms, peppers)


    chop onion and garlic and chilli and stir fry in fry lite. add frozen quorn and stir fry until it starts to defrost. add the stock cube and worcester sauce to season. add chilli powder and paprika ( i find doing this now gives the quorn more flavour.

    add carton of passata (i used tescos) stir

    drain and rinse kidney beans add to pan
    add baked beans (as much as you prefer - this gives a nice thick sauce)

    now add more chilli and paprika to taste, and also add cumin to taste (i was quite liberal the cumin makes it taste lush and this was the spice i have been missing in my chillis!)

    simmer on a very low heat for about ten minutes and serve with rice and cheese as hexb.

    YUMMY!!!!! Even the boyf raved about it!

    syns - all depends how many you make this to serve but count the stock cube accordingly, or replace with bovril to make it free!!!!
     
    Last edited: 19 January 2009
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  3. Kealun

    Kealun Member

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    I do something very similar but also add some green lentils to bulk it up and add some extra speed
     
  4. lydia150970

    lydia150970 Gold Member

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    I made this last week although used Vecon instead of beef stock powder as am a vegetarian and it was really lovely. Will be using this recipe a lot.
     
  5. vicky82

    vicky82 Meh

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    Anytime I use quorn mince it goes kinda mushy, what am I doing wrong? lol
     
  6. lydia150970

    lydia150970 Gold Member

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    Oooh I don't know, mine has never gone mushy, what brand are you using?
     
  7. vicky82

    vicky82 Meh

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    I think it was Quorn. Might give it another go
     
  8. lydia150970

    lydia150970 Gold Member

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    Do you fry it first in a little Frylight, I always tend to do that
     
  9. Flubber68

    Flubber68 Full Member

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    Vicki it doesn't need long to cook at all, when I first used it I used to have a mush problem too...so now i add it last to the pot & only cook it very quickly!
     
  10. Lea m

    Lea m Member

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    Ooh might try this tonight! :D
     
  11. lauryloo

    lauryloo Full Member

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    I might try this tonight too - i love chilli - a bit worried that i'll not like the quorn but i'll not know till i try!
     
  12. niknaks

    niknaks Silver Member

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    Well got this simmering on the stove- smells delicious!
     
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