Vegetarian Chili con Quorn Mince

This is my favorite recipe for chilli.

In this recipe, the Quorn mince can be swapped out for the same measurement of beef mince, or other favorite minced meat.

I've included some optional ways to serve this dish at the bottom.

INGREDIENTS

• One 500g bag of Quorn mince (OR replace with 500g of mince meat)
• One diced large onion
• One diced bell pepper (color of choice for contrast)
• One can of chopped tomatoes
• One can of beans - well rinsed (your choice bean)
• One can of consommé or one stock cube dissolved in hot water (add to one of the empty cans above for the one can measurement)
• 2 tablespoons chili powder
• 1 teaspoon of cumin powder
• 2-3 large garlic cloves minced

OPTIONAL ADDITIONS

• Splash of soy sauce (Quorn mince flavoring)
• 1/4 cup ketchup or BBQ sauce (the ketchup cuts the acidity of the tomatoes, the BBQ sauce makes a sweeter chili)
• Tapatio (if you like your chili hotter)

METHOD

Brown off the Quorn mince, using a splash of soy (optional) as the mince starts browning then set aside to sauté the onion and pepper until soft.

Add back in the mince and add the rest of the ingredients and mix well.

Simmer for about 15-20 minutes.

Do a taste test to see if you need to add the optional ketchup or BBQ sauce or Tapatio.

- BEST SERVED HOT -

OPTIONAL SIDES

• Corn bread (my favorite)
• Steamed rice
• Baked potato
• Green Salad

OPTIONAL TOPPINGS

• Shredded sharp cheddar cheese (my favorite)
• Minced raw onion
• Cheese and onion
• Minced pickled jalapeno
• Creme fresh

This batch will serve 4 to 6, and leftovers freeze well.

Happy eating!!

Smoky Spanish Chorizo with Vegetables and Chickpeas

Holy moly. Has it really been a year since I posted something here? Hopefully, this will make up for it. :-)

Smoky Spanish Chorizo with Vegetables and Chickpeas

Ingredients

1 Chorizo (dried Spanish vs fresh Mexican)
1 Onion (I prefer white when I can find it but yellow will do)
1 Bell Pepper (I use yellow to stand out from the sauce)
2-3 Garlic cloves, crushed and rough chopped
2-3 tsp Smoked Paprika - to taste
1 can chopped tomatoes (no herbs or seasoning, just plain)
1 can RoTel (chopped tomatoes with chilis)
1 small can/jar chickpeas/garbanzo beans the last 5 minutes just to warm
1 chicken or vegetable stock cube.
Salt to taste

Method

Chop everything up into similar size pieces before starting to cook.

Preheat your *dry* pan to medium heat and throw in the chorizo. It will sweat off oil and spices into the pan so you don't have to oil it. Color one side of the chorizo then stir to start the other side coloring.

At that point, add the onions and peppers and stir well to coat in the chorizo oil and to cook evenly.

When the onions start to turn translucent and cook down a little, add the garlic, tomato sauce and RoTel and stir well.

Add the paprika and crumbled stock cube stir well.

Simmer on low for about 15 minutes (get your dishes out, prepare your side dish, set the table). You can leave the pan uncovered or cover it. Your choice.

Add the chickpeas/garbanzo beans (drained, but no need to rinse), stir well. Cook another 5 minutes until they're hot through.

Serve.

Partners well with basmati rice, mashed potatoes, or country fries.

Salt (and pepper if you wish) to taste.

EAT :-)

All in all, a fabulously rich tasting meal in less than 30 minutes.

Double the recipe for leftovers for the freezer.