Martin’s Vegetarian Chilli

Serves 3-4 as a main course with either Rice, Tacho Shells or Wraps.   45 Minutes to 1 Hour preparation and cooking time.   Suitable for Vegetarians.

Ingredients: –

  • 1 Onion
  • 2 cloves of Garlic
  • 1 Chilli
  • 2 Carrots
  • 1 stick of Celery
  • 1 tsp Marjoram
  • 1 tsp of Oregano
  • 1 tsp of Sesame seeds
  • 1 tsp of Cayenne Pepper
  • 1 tsp of fresh Ginger
  • Balsamic Vinegar to taste
  • 1x 400g Tin Kidney Beans
  • 1x 400g Tin of chopped tomatoes
  • 1x 350g pack of Quorn Mince or equivalent.
  • Tomato Purée
  • Sunflower oil
  • Vegetable Oxo Cubes
  • Salt to taste

Method: –

Chop the Onion, Garlic, Ginger and Chilli finely.   Scrape the Carrots to remove the outside skin and split in half before slicing finely.   Chop the Celery finely.   (If you don’t want the Chilli to be too hot, remove the seeds whilst chopping.)

Heat the Sunflower oil in a pan and add the Onion, Garlic, Carrots, Marjoram, Oregano, Cayenne Pepper and Sesame Seeds.

When the Onion has softened, add the Quorn Mince and fry for 5mins.   Add around 1 tablespoon of balsamic vinegar (adjust to taste) and stir in thoroughly.

Add the chopped Chilli and Ginger along with the Celery and stir in, then add a tablespoon of Tomato Purée and once again stir in ensuring a good mix of the ingredients.  Allow to fry for 5mins.

Wash the tinned Kidney Beans to remove the muddy residue from them.

Add the tinned tomatoes to the pan followed by the Kidney Beans and stir thoroughly.   Check how fluid the mixture is and add a quantity of vegetable stock created from the Oxo cubes and hot water to achieve your preferred consistency.

Allow the mixture to simmer over a medium heat for 15-20 minutes – add salt if required.

Some plain yoghurt and/or grated cheese may be provided on the side if required.   Peas may be added at the same time as the Kidney Beans to increase the quantity of or to add variety to the dish.


    1. Hi Nancy – Sweetcorn or diced peppers are another option to add variety to the dish – it’s versatile recipe 🙂 Certainly a heartwarming dish!

    1. Hi Sunshine – Then put in peas and diced peppers instead – that should work well! It’ll just become a spicy veggie stew instead of a Chilli 😉

    1. Hi Tony – We used it for our Cub pack to cook a meal for their parents along with a Bolognese for the meat eaters. It all went down very well and several people asked me for the recipe so i thought I’d make it public. The Cubs will all be getting their Chef’s badges at the Christmas party next Monday 🙂

      1. Thank you Tony, that is greatly appreciated – I will pass your congratulations on to the leaders so they can, in turn pass it on to the Cubs and Beavers that took part 🙂

    1. Hi Jen – I hope you have a great Christmas too. If you do decide to give it a go, let me know how you like it 🙂

      ps – I see you’ve gone private…

    1. Hi Androgoth – thanks for popping by 🙂 If you prefer white I’d suggest a Gewurtztramminer from the Alsace – that tends to go well with spicy food. For reds I’d suggest something quite heavy like a Chateau-Neuf-du-Pape or a Cotes du Rhone. Or perhaps a South African Pinotage?

      You could also try Blood. I usually wind up having some of that while cooking – often nick my fingers when chopping Onions 😉

      Best wishes,


    1. You can replace the Quorn Mince with Beef mince if you want – just remember that you will need to pre-brown the beef before you put it in at step 2. I don’t want any dodgy tummies due to uncooked meat 😉

      You’re cooking for 6, so I’d double the quantities. If you wind up with some left over it can be served a couple of days later as a filler for Baked potatoes 🙂

  1. Hey Martin,
    We are cooking this today.. Kam’s request, “What was that really nice Quorn dish we had a while back?”!!
    Hope you had a nice Xmas..

    1. Hope you had a great Christmas too Anita. Good luck with the cooking – hope it turns out well. Remember the timings are approximate – adjust according to how it’s going 🙂

    1. Hi Abby – Epi and I were vegetarian but she has been advised to eat some red meat every week as her red cell blood count is lower than ideal. So now we have meat twice a week on average. I normally cook most of the vegetarian dishes. This Chilli does taste nice according to the parents of our Scout troop – The Cubs cooked it once for them and several people asked for the recipe and that’s why I posted it. The big advantage for those with busy lives is the cooking time – doing it with meat would take at least 30 minutes longer because of the need to ensure that the meat is thoroughly cooked (no such requirement for Quorn mince!).

  2. I am so glad you posted this recipe. Every now and then I want to make it, and it’s so easy to look up!
    Our tummies are full of Kaa’s delicious veg chilli again! 🙂

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