This dish is great for leftovers, so make a big pot!
- 2 tblsp olive oil
- 2 onions, chopped
- 2 garlic cloves, crushed
- 1 chopped red pepper
- 50 g sliced mushrooms
- 1 kg quorn
- 2 glasses red wine
- 400 g cans chopped tomatoes (x2)
- 3 tblsp tomato purée
- 2 red chilies (thinly sliced, or 3-4 tsp dried chili flakes)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 stick cinnamon
- good shake of worcestershire sauce
- salt and freshly ground black pepper
- 400 g can red kidney beans (x2, drained)
- 1 large bunch coriander leaves (roughly chopped)
- wedges of lime, to serve
- Heat the oil in a large, heavy-based saucepan and fry the onion and garlic until softened. Increase the heat and add the Quorn mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.
- Pour in the red wine and boil for 2-3 minutes. While waiting, pour a glass for yourself.
- Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, ground coriander, cinnamon, and Worcestershire sauce.
- Season well with salt and pepper.
- Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
- Add the kidney beans and fresh coriander. Cook for a further 10 minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary.
- To Serve:
- This is ideal served with the lime wedges and also rice, crusty bread or jacket potatoes, guacamole, sour cream and a big green salad.
The chilli is much tastier a day or two after it's cooked as the flavours develop and the texture becomes richer. Simply leave to cool, stick in the fridge and gently heat before serving. If you're eating the chilli on the day you prepared it, any leftovers can be frozen in individual portions in well-sealed sandwich bags, then reheated by boiling from frozen in a saucepan of water for about 15-20 minutes until steaming hot.