Vegetarian Chilli

Veg Chilli

I am not vegetarian myself, though eat and cook vegetarian most of the time, as I don’t want to cook separate meals for myself and Mr Hungry Squirrel (who has been vegetarian for 21 years).
I am always on the lookout for super tasty vegetarian meals, though this recipe has been part of my repertoire for many years now. I really enjoy cooking this chilli as it is so simple, yet incredibly tasty!
This is the same recipe I would use for regular chilli, though I substitute Quorn mince for beef mince.

The Recipe


  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 garlic clove, crushed
  • 1 green chilli, deseeded and finely chopped
  • 1 green pepper, diced
  • 1 350g pack of Quorn mince
  • 1 400g tin of chopped tomatoes
  • 3 tbsp tomato puree
  • 250 ml vegetable stock
  • 250ml lager
  • pinch of crushed chillis
  • 1 400g tin of kidney beans
  • bunch of chopped coriander


Veg chilli ingredients

Heat the oil in a pan, then gently soften the onion, garlic, and green chilli for 5 minutes.

Add the green pepper and sauté for a further 3 minutes.

Add the Quorn mince and stir until well combined, then add the tinned tomatoes, tomato puree, vegetable stock, lager, and crushed chillis, stir and then simmer with the lid on for 10 minutes.

Next add the kidney beans, and simmer with the lid on for a further 10 minutes.

Remove the lid now, and simmer for 10-20 minutes to reduce.

Add some chopped coriander just before serving.

Veg chilli process

I serve this with rice and a liberal sprinkling of grated cheddar, and a side of guacamole

Veg Chilli Serving Suggestion

This serves 4 hungry squirrels!


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