Would you believe that I have never had Chilli Con Carne before? I think it was always the beans that put me off eating it, there’s something about beans that just freaks me out. But over the years I’ve started trying different varieties and I’m always surprised at how much I enjoy them.
I won’t lie, I was nervous about trying this Chilli Quorn Carne and at first I did skirt around the kidney beans as if I would die if I ate one, but when I did, not only did I survive, I kinda enjoyed them. Chilli Quorn Carne is also perfect comfort food and I certainly felt comforted when I dug into this with a nice portion of sticky rice.
I have heard numerous times that chilli tastes even better with a few squares of dark chocolate thrown in and I love dark chocolate, so I had to try it. At the time when I made this chilli – last week – I didn’t have any dark chocolate so instead I used the next best thing – Sweet Freedom Choc Shot – This stuff is to die for. It is an all natural chocolate syrup, which is made from natural fruit extracts and carob; I use it on everything, as it is very verasatile; it even makes a cracking hot chocolate. I love it. Even more so because it is free from pretty much everything and it’s also suitable for diabetics too, so nobody has to miss out on chocolate syrup any more.
NB: If you do purchase the choc shot from the link I provided, you can also use my discount code – Happy10 – for 10% off at checkout.
Also, if you are trying to reduce your carb count you can eat the Chilli Quorn Carne with cauliflower rice instead, just simply grate a cauliflower and sautée with a little butter and salt, then add 1/3 cup water and steam.
- 120g Quorn Mince (Frozen)
- 1 Medium Onion
- 60g Red Pepper
- 100g Kidney Beans
- 1 Vegetable Oxo Cube
- 15g Tomato Purée
- 65g Pasatta or Chopped Tomatoes
- 1 tsp Chilli Flakes
- 1 Garlic Clove
- 1/2 tsp Cumin
- 1/2 tbsp Stevia
- 0.5 tsp Olive Oil
- 1/2 tbsp Sweet Freedom Choc Shot (Original)
- 1/2 tbsp Lime Juice
- 250ml Water
- Salt to Taste
- Peel and finely chop your onions before adding to a pre-heated frying pan with the olive oil and sautee until the onions start turn see-through, add in some crushed garlic, chilli flakes and cumin and leave to burn off for a few minutes, then add in the quorn mince.
- Leave the quorn mince soften for a while; add in the tomato purée and pasatta and stir before adding in a crushed stock cube with the water
- Reduce the heat, place a lid over the frying pan and leave the chilli to simmer for about 30 minutes, stirring occasionally.
- After 30 minutes you can stir in the kidney beans, lime juice, stevia and salt to taste, leave the kidney beans heat in the chilli for around 5 minutes; stir in the choc shot and serve the chilli immediately with either boiled or cauliflower rice and a yoghurt and mint dressing.
If you want more ideas and recipes, follow me on Instagram – @Happy.Hungry.Healthy and tag me in any of the recipes you try. I would love to see your creations – you may even get a cheeky repost here on the blog.