I thought it would be fun to start sharing some of our favourite family meals with you guys. I get asked quite a bit about family meal ideas so hopefully you will enjoy some of these! First up is a HUGE family favourite in our house – Quorn Chilli.
The husband and I have made Quorn chilli as a weekly meal since we moved in together. It was a great meal for us when we were busy working all hours of the day in London, and now it’s an even better meal option as a busy family of four! It’s a great option to have ready to make in under 30 minutes after the chaos of work, nursery or the kids’ activities at the weekends.
R is a big meat eater so it took a little bit of convincing for him to try the Quorn mince (compared to me, who had been eating it for years!) but he’s never looked back. He even has the Quorn pieces sometimes now too.
Here is the recipe I follow – it’s a slight variation on the chilli recipe on the Quorn website, and I take a few shortcuts to make it a super quick meal to make after work. We’ve also cut down the amount of chilli we put in so that it is child taste friendly for our two little ones, who are one and three!
300g Quorn mince.
2 tbsp vegetable oil.
1 medium onion, diced (I use frozen, because I’m not a big onion fan, don’t like chopping them and it’s good for saving time).
1 red pepper, diced.
3-4 handfuls mushrooms.
2 tbsp garlic puree.
Chilli and herb mix, to taste.
½ tsp paprika.
2 tsp ground cumin.
Pinch of chilli powder.
400g can chopped tomatoes.
500ml tomato passata.
1 tbsp tomato puree.
1 vegetable stock cube.
400g can kidney beans.
2 tbsp tomato ketchup.
Salt and pepper to taste.
1. Heat the oil in a frying pan.
2. Cook onion for 5-6 minutes, or until soft.
3. Add Red pepper and mushrooms and cook for another 5 minutes.
4. Add garlic, spices and chilli and cook for another 2 minutes, stirring continuously.
5. Stir in chopped tomatoes, passata and tomato puree.
6. Crumble in vegetable stock cube and bring to a simmer for 8 minutes, stirring occasionally.
7. Stir in the kidney beans, ketchup and Quorn mince and cook over a gentle heat for another 10 minutes.
8. Season to taste.
9. Serve with rice, cheese and tortilla chips.
I think the thing I like the most about our Quorn chilli is how comforting and warming it is. It is such a tasty family meal and one we all enjoy, which is such a bonus. It easy and quick it is to make, and it’s great to know we are providing our kids with healthy, nutritious meals without sacrificing any taste. It’s good to have the little add ons – cheese and tortilla chips – to make the meal more fun and interactive for the kids.
Quorn mince is so versatile and makes meal times so much easier for us. We use it to make all sorts – spaghetti Bolognese, tacos, burritos, mince and tatties, shepherd’s pie, to name a few – there are so many options. The fact it can be frozen, and cooked from frozen, means it’s great for last minute meals as well.
Another thing I love about using Quorn mince is the benefits to the environment. Mycroprotein, which Quorn is made from, has 90% lower GHG emissions and lower land and water useage than meat. It’s great to contribute in some small way to sustainability.
For more information on Quorn, and lots more tasty Quorn mince recipes, click here.
Hope you’ve enjoyed this recipe and let me know if you make it! Having one meat free day a week is such an easy thing to do, especially with all the meat free options there are out there these days.
*This post is in collaboration with Quorn and Netmums, but all opinions are 100% my own and I’ve used Quorn mince for about 15 years now. It’s great to share brands I love and use with you all.