Chilli sin carne

by Michaela

This is a vegetarian friendly variant of chilli con carne, famous Texas specialty made of meat and beans, chilli, tomatoes, onion and other veggies, depending on the region. In this meal the meat is substituted with a quorn, a mushroom protein.

Chilli sin carne


Chilli sin carne
Serves 4
A vegetarian variant of chilli con carne
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Total Time
15 min
Total Time
15 min
  1. 1 onion
  2. 2 cloves garlic
  3. 1 tbsp. olive oil
  4. 1 can (400 g) chopped tomatoes
  5. 2 tbsp. tomato purée
  6. 300 g quorn (mushroom protein)
  7. 1 cube of vegetable stock
  8. 1 bay leaf
  9. ½ tsp. sambal oelek
  10. 1 tsp. ground cumin
  11. ½ tsp. cinnamon
  12. 1 can (400 g) red kidney beans
  13. Salt and pepper
  1. Chop the onion into small dice. Peel and finely chop the garlic. Heat oil in a wok pan on a medium heat. Add onion and cook, stirring frequently.
  2. Add garlic, tomatoes, tomato purée, quorn, vegetable stock, bay leaf, sambal oelek, cinnamon and cumin. Cook for 5 minutes, stirring occasionally. Season with salt and pepper.
  3. Serve with bread, rice or couscous.
Adapted from “Vegetariánská kuchařka” od Inga-Britta Sundquvistová
Adapted from “Vegetariánská kuchařka” od Inga-Britta Sundquvistová
1001 Voyages Gourmands
¡Buen provecho!

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