The Ultimate Smoky Quorn Chili

Name: The Ultimate Smoky Quorn Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 300g Quorn mince; 1 Large onion (finely chopped); 1 Bell pepper (diced); 1 tbsp Cooking oil (olive or vegetable); 1 tbsp Tomato purée; 400g can Chopped tomatoes; 400g can Kidney beans (drained and rinsed); 350ml Vegetable stock; To taste Salt and black pepper; 2 tsp Schwartz Ground Cumin; 2 tsp Tesco Garlic Powder; 2 tsp La Chinata Smoked Paprika (Sweet); 1 tsp Bart Ground Coriander; 1 tsp Kashmiri Chilli Powder; ½ tsp Bart Hot Chilli Powder

1. Sauté the Veggies

1.

Heat the oil in a large pan over medium heat.

2.

Add the chopped onion and diced pepper.

3.

Cook for about 5–7 minutes until the vegetables are soft and the onion is translucent.

2. Bloom the Spices

1.

Lower the heat slightly.

2.

Stir in your entire custom spice blend (cumin, garlic powder, sweet smoked paprika, coriander, Kashmiri chili, and hot chili powder).

3.

Cook for 1 to 2 minutes, stirring constantly so they don't catch and burn. The kitchen should smell amazing at this point.

3. Build the Base

1.

Stir in the tomato purée, making sure it coats the spiced vegetables.

2.

Pour in the chopped tomatoes and the 350ml of vegetable stock.

3.

Bring the mixture to a gentle simmer.

4. Add the Mince and Beans

1.

Stir in the Quorn mince and the drained kidney beans.

5. Simmer and Reduce

1.

Reduce the heat to low, cover the pan, and let it simmer gently for 20 minutes.

2.

Keep an eye on it and give it an occasional stir.

3.

Consistency Check: If it looks too thick, add a tiny splash of water; if it's too loose, take the lid off for the last 5 minutes of cooking.

6. Season and Serve

1.

Taste the chili and adjust the salt and black pepper as needed.