Easy one pot vegetarian chilli

Hi guys, I have a recipe for you today. This is something I fall back on time and time again when the nights draw in and it starts to get slightly colder. It is the perfect dish for this time of year, easy and cheap to make as well as being filling and healthy. The best part about it is that there is no finesse required in making this either, it is basically one of those dishes which you can make by just throwing everything into one pot and leaving it to simmer. The prep takes no time  and the cooking time is only 20-25 minutes, that is the perfect amount of time to open a nice bottle of Merlot and sit down relaxing whilst the smell of delicious chilli fills your kitchen! 

Vegetarian chilli.

(if you prefer a meat version, just cook beef mince according to the instructions on the packet, then add to the dish at the same stage as you would add the Quorn.) 

Ingredients 

Two tins of chopped tomatoes

One carton of tomato Passata 

Half a packet of Quorn mince

One tin of red kidney beans (drained of water)

Mild chilli powder to taste (I like mine spicy, so I use quite a bit, but season to your own taste) 

One onion, peeled and diced

'Glug' of Olive Oil to fry the onion (about a dessertspoon)

(To make this even healthier, try adding a rainbow of chopped peppers to the pot, too. I like to wash and dice a mix of red, green and yellow pepper to add another element to the dish) 

To serve 

One sliced sourdough baguette (or bread of your choice)

Grated Cheese 

Sour cream

Jacket potato

Method

In a large pan, heat the olive oil over a medium heat. Add the onion and a pinch of chilli powder, fry until the onion is softened (3-4 minutes). Add the tinned tomatoes and tomato passata. Next, add the drained tin of kidney beans. Stir all of the ingredients well to combine. Then, add the half bag of Quorn mince (or the cooked beef mince if you are using meat) again, stir well. Next, add more of the chilli powder seasoning to taste. Then simply cover and simmer on a medium heat for about 20-25 minutes. Stir the pot occasionally during this time. Make sure to taste it too. so that you ensure it is seasoned to your taste. 

To serve, I cook jacket potatoes and spoon the chilli over the top, then top with a little grated cheese and sour cream. This time, I also served sliced up sourdough bread with the meal too.

This recipe makes enough to serve four very generous potions, or six smaller ones. I always make a big pan, so that if it is not used up in one evening, I can pop it in the fridge (when cooled) and then have it again the next evening. You could also serve it with boiled rice, chips, potato wedges or nachos wth melted cheese. Yes, I am all about the melted cheese! 

 I must also add that this is the perfect dish to make for upcoming Halloween and Bonfire Night Parties. There is nothing like a huge pot of delicious food simmering on the stove to keep guests happy. All you need to do is provide bowls and spoons and put a big ladle in the pot so that guests can help themselves. Just cut up a few baguettes so they can grab some bread too and they will be happy! Don't forget to put some sour cream and grated cheese out too, this really makes the dish more yummy!

I hope that you enjoy this recipe, as always, I love to read your sweet comments and I follow back my followers. 

Until next time, 

Camille 

xo 

Ingredients 

Chop the onion. 

Heat the glug of olive oil over a medium heat in a large pan.

Fry the onion and a pinch of the chilli powder, until the onion is softened. 

Add the chopped tomatoes. 

Add the Passata.

Add the drained kidney beans.

Add the Quorn. Stir everything well.

Add more seasoning to taste, then simmer for 20-25 minutes.

Serve when piping hot, over a jacket potato or boiled rice.

Top with grated cheese and sour cream. Enjoy!