Quorn Chilli

Cooking for one can often be tricky but even more so when you’re on a budget. I find being a student it’s easy to fall into a trap of eating the same things over and over again. My way of combating this is by cooking in bulk. I often cook in bulk, so instead of making one meal, I will make three or four and freeze them for another week. This way I have a variety of meals ready to eat in the freezer!

Chilli is one of my favourite things to cook, it’s perfect to make in bulk and it goes with so many different things. The obvious is to have it with rice but I also like it with a jacket potato or pasta! It’s something that very rarely gets boring and isn’t expensive to make – what more could you want!

Below are the ingredients and how to make it. Enjoy!


  • 1 tbsp. Coconut oil
  • 1 onion (diced)
  • 6-7 medium sized mushrooms
  • 400g tinned tomatoes
  • 2 tbsps. tomato puree
  • 1 tin of kidney beans
  • 2 tbsps. chilli powder
  • 250g Quorn mince
  • 1 garlic clove (diced)
  • 1 mug of hot water

How to cook:

Add the coconut oil to a large saucepan and put on a medium heat until the oil is hot. Then add the diced onion and sliced mushrooms to the pan and stir until they become soft.

Next add the rest of the ingredients; tinned tomatoes, tomato puree, kidney beans, Quorn mince, chilli powder, a garlic clove and water. Then leave to simmer for around 20 minutes (until it thickens), make sure you keep stirring every now and then so it doesn’t stick to the pan!

Serve with any side dish of your choice and freeze the leftovers for another day!

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