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Vegetarian Chilli

A crowd-pleasing dish that everyone loves, homemade chilli is so easy to make and infinitely better than anything you can buy. No one misses the meat in this tasty version.


  • 1 onion, finely chopped

  • 2 cloves of garlic, chopped

  • 1 carrot, finely chopped

  • 2 celery stick, finely chopped

  • 3 tbsp corn oil

  • 400g Quorn mince

  • 1 tbsp tomato puree

  • ½ tsp dry chilli powder or flakes

  • 1 tin of black beans

  • 1 tin (400ml) of passata

  • 1 bay leaf

  • 200ml vegetable stock

  • Salt and pepper, to season

  • To serve

  • 4 cooked baked potatoes

  • Sour cream

  • Cubed butter

  • Guacamole


  • 1.

    Soften the onion, garlic, carrot and celery in corn oil.

  • 2.

    In a separate frying pan, fry the mince until coloured (approximately 3-4 minutes).

  • 3.

    Pour the mince over the vegetables, add the dried chilli powder and then the black beans, the tomato passata, the tomato puree, vegetable stock and a bay leaf.

  • 4.

    Cook gently for approximately 40 minutes to one hour.

  • 5.

    Slice potato open, top with cubed butter, chilli mixture, sour cream, and guacamole and top with chopped chives.


If you can’t get corn oil, olive oil is fine.

Mushrooms can also be used instead of the Quorn mince.

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