Chilli non carne

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Serves: 4

By LemonTart

(1 Vote) 1


  • 3 tsp vegetable stock (bouillon powder or liquid stock)

  • 1 tin chopped tomato

  • 1 handful cheese grated

  • 4 handfuls rice

  • 1 tin baked beans

  • 1 tin kidney beans

  • 300g quorn mince

  • 1 tbsp your favourite chilli sauce (or 1 tbsp chilli flakes)


  1. Boil the kettle ready for the rice.
  2. In a large pan, make the chilli.
  3. Simply combine the quorn mince with the 3 cans, stock and chilli.
  4. Add a little water if looking a little dry.
  5. Bring up to a boil and lower to a simmer. Stir occasionally.
  6. Cook for 10 mins. Add salt and pepper if needed.
  7. While the chilli is simmering, add rice to the boiling water and cook as directed on the packet - I love Thai Jasmine rice which takes 10 mins max.
  8. Serve with a little grated cheese on the top if you like.

Handy Hint

The baked beans sweeten the sauce just enough to temper the heat of the chilli. We keep a jar of our own chilli flakes. Seasoned pioneers sell a huge range. Current favourite combination is mulato chilli flakes for the depth, chipotle for the smoky middle flavour and Piquin and Piri Piri flakes for the bite. About a small handful in total - but I like a hot chilli.

Additional Information

  • Can Freeze

  • Make Ahead

  • Low fat

  • Main Course

  • Vegetarian

  • Nut Free

  • Egg Free

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Your comments

  • Carmenere 09/04/09 12:05

    I have changed the amount of chilli in the recipe from a handful to a tablespoon as a handful of chilli flakes would be far, far too hot for most people. most people don't have the op's capacity for heat;)