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Vegetarian Chilli

Nadia Salsabila is currently undertaking her second year in Management with Marketing at Royal Holloway, University of London and has provided this recipe. Nadia has said:
I started to learn how to cook when I got into university. I really enjoy making food, learning new recipes, even experimenting new recipes! I have my own top 3 ingredients: onion, garlic, and salt. These are very basic ingredients, but they really do give flavour to your dish. Once, I experimented cooking garlic with spinach only and surprisingly it tasted amazing! Today, I’m going to tell you how to make chilli con carne. Don’t worry it’s very easy to make! It serves 4 dishes; I sometimes freeze 2 of the dishes so I can have it in stock if I’m busy at university.

Nadia’s Cooking video

Watch below to see Nadia talk us through her Chilli recipe and use the details below to have a go for yourself.

Easy Vegetarian Chilli

BY NADIA

As you can see in the video, this is a really simple way to cook a vegetarian chilli. Feel free to replace Quorn mince with beef mince to make it a classic Chilli con Carne (just brown the meat with the onions at the beginning). This is a healthy, spicy, and tasty meal, which you can easily make in large batches for meals with friends or to keep extra portions in the fridge/freezer for later!

4 large servings (as in picture): each portion is around 575 calories
Prep time 15 mins
Cooking time 35 mins
Cost per serving: ≈£1.75 (adjusted for portion sizes and using Tesco prices as the count)

Ingredients

  • 300g Quorn mince
  • 2 tbsp oil
  • 1 onion, diced
  • 1 red bell pepper, thinly sliced
  • 3-4 carrots, peeled and chop thinly
  • 2 birds eye chilli, diced
  • 2 cloves of garlic/2 tsp of crushed garlic
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • Chili powder (optional depending on your heat preference)
  • 400g can chopped tomatoes
  • 500ml tomato passata
  • 1 tbsp tomato puree
  • 1 vegetable stock cube
  • 400g can kidney beans, drained
  • 1 tsp brown sugar
  • 1 tsp salt
  •  

Method:

Heat the oil in a large wok in medium-high heat and cook the onion until brown (around 5 minutes).

Add the carrots, cook for 5 minutes and stir occasionally.

Add the bell peppers and chillies and cook for a further 5 minutes, stirring occasionally.

Put in the garlic, cumin, smoked paprika, and hot chilli powder, stir for 2 minutes.

Put in the tomato passata, canned tomatoes, tomato puree, and crumble the vegetable stock cube.

Change the heating level to medium-low heat, simmer for 8 minutes.

Put in the Quorn mince, kidney beans, salt, and sugar, and let it simmer for a further 10 minutes.

Serve with rice, potatoes, or on its own. Enjoy!

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