Dinner, Lunch, Vegan, Vegetarian

Chilli Con Quorni

It’s my first full month of going vegetarian and we’re cooking on gas, both literally and metaphorically! I wanted to cook chilli con carne but didn’t have all the ingredients that I would have liked but, so I improvised! I love spicy food but not too spicy, and the whole point of my blog is to make spicy tasty food highly nutritious, so I upped the vegetables and added protein in the form of Quorn mince!

Chilli con carne is usually served with white rice, but I really didn’t fancy more (brown!) rice this week, especially after having so much quinoa! Therefore, I decided to get the boss, my mum, in to help out! I wanted some form of bread but being gluten intolerant means her delicious chapattis (made from chapatti flour) don’t go down very well, literally, so mum suggested that I have my meal with juwar chapatti instead!

Juwar, or sorghum flour, is naturally gluten free, high in protein and carbs, light but moreish, and very easy to make, so easy that I got my mother in to make it… also, because I have the hands of a baby and can’t handle the heat from the hot chapatti pan… ehem…! But mum does it better anyway, as you might have seen from the video, so I got the seasoned experts in!

This recipe is meat free, gluten free, and dairy free, but highly nutritious and delicious, if I do say so myself!

Chilli Con Quorni Ingredients
Chilli Con Quorni Ingredients


Chilli Con Quorni

200 g Quorn mince

1 red onion

1 onion

3 spring onions (I would have added them if I had them!)

3 cloves garlic

1 cm ginger

1 cm turmeric (I would have added it if I had it!)

½ courgette/zucchini

½ red chilli

½ green chilli

½ red pepper (I would have added it if I had it!)

½ green pepper

½ teaspoon dried coriander

1 tin chopped tomatoes

½ tin white kidney beans (I would have added half a tin if I had other kidney beans in!)

½ tin red kidney beans (I would have added it if I had it!)

½ tin black kidney beans (I would have added it if I had it!)

Salt and pepper to taste

2 teaspoons coconut oil

Juwar Roti

250 g sorghum flour

500 mL filtered water (boiled)


Chilli Con Quorni

  1. In a large saucepan, melt 2 teaspoons coconut oil, and add in sliced and diced red, normal and spring onions (keep the green leaves until the end), crushed garlic, chopped ginger and turmeric, and sauté until golden brown, cooking on 3/4 heat;
  2. Add in quorn and mix until all the bits are separated;
  3. Add in 1 tin chopped tomatoes, dried coriander, ½ teaspoon salt, and cook until the water evaporates;
  4. Add in the chopped chillies, peppers, kidney beans (drained) and courgette, cover and leave to cook for around 10 minutes on ¼ heat (start making the juwar chapatti), stirring occasionally and to check the ingredients are done as you like them;
  5. Chilli con Quorni is served! (If you wish, garnish with fresh coriander, parsley, basil or even mint!).

Juwar Chapatti

  1. In a bowl, add 250 g sorghum flour, and add enough boiling filtered water needed to knead the dough into dough balls;
  2. 250 g of sorghum flour will give you around 5 dough balls, more than enough for 2 people;
  3. On a plastic sheet, gently flatten out the dough balls with your hands into a circle (~15 cm diameter);
  4. Cook on a hot pan, the one you saw mum use is specific for chapattis;
  5. To ensure the dough is cooked thoroughly and in the interests of speed, you can use a solar grill to finish off the juwar chapattis.
Chilli Con Quorni and Juwar Chapatti!
Chilli Con Quorni and Juwar Chapatti!

Preparation time: 15 minutes

Cooking time: 20 minutes

Eating time: 15 minutes

Serves 2 people

Let me know how you get on and please feel free to provide feedback 🙂

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