• 1 onion, chopped finely
  • 2 garlic cloves, chopped finely
  • 2 red chillies, chopped finely
  • 1 tin chopped tomatoes
  • 1/2 tin red kidney beans
  • Vegetable stock
  • Quorn mince
  • Sour cream

For me, a good chilli is spicy-hot, but not at the expense of the flavour. You can serve it with rice or chips, depending on how fancy you want to be, but the addition of the spoonful of sour cream is almost obligatory! Just tastes sooooo good with it.

Start by frying off your chopped onion, garlic and chilli in a large pan. Once the onions have softened, add the tin of chopped tomatoes and kidney beans and stir through. Add your vegetable stock and Quorn mince. Quorn soaks up liquid like a sponge, so you’ll need to add more stock depending on how much Quorn in your chilli. Cook for about 10 minutes until the Quorn has absorbed the liquid leaving a thick gravy. At this point you can add chilli powder to taste.

Serve with rice or chips and a large dollop of sour cream.