Vegetarian Chili Con Carne in Lettuce Cups

by Finy (follow)
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This is a vegetarian chilli con carne made with Quorn.

I used dried chillies, which I first soaked and as this turned out very hot, just use whatever type and quantity of chilli suits you, bearing in mind that the green ones are not as hot.

I based this recipe on an advertisement for Quorn, and altered it slightly to suit.

Preparation Time: 10 minutes
Cooking Time: 45 minutes
Serves: 4 - 5

1 shallot, finely chopped
1 clove garlic, crushed
1 pack Quorn mince (available at Coles or Woolies)
tsp chilli flakes
6 dried chillies, soaked, seeds removed
tsp cumin
400 g can chopped tomatoes
1 cup chicken soup (or packet one)
1 green capsicum, chopped
400 g can red kidney beans
About cup tomato paste
Brown rice
Lettuce leaves (optional)

Cook the brown rice as per packet instructions.

Meanwhile, drain the kidney beans, and rinse them under cold water - leave to drain.

Heat some oil in a wok and add the shallot and garlic. Cook for about 5 minutes until the shallots are just starting to brown.

Add the frozen Quorn, the chilli flakes, the chillies, and the cumin powder.


Cook for about 5 minutes.

Add the tin of tomatoes, the chicken stock, capsicum, kidney beans and lastly the tomato paste.


Cover and simmer this for about 15 - 20 minutes, making sure every now and then that it does not stick to the pan.


If using lettuce leaves (and these overcome some of the hotness!) put the lettuce leaves on the plates, and add the cooked brown rice.


Put as much or as little of the chilli con carne on top of the rice.

Roll them up and eat with your fingers, or eat it the polite way!

#Chili con carne
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