Quorn and bean chilli

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Bryce Carleton

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Slow-cooked vegetarian chilli Quorn with black beans, chickpeas and squash in a tomato and pepper sauce. Prepare the ingredients ahead and freeze, so you can just pop them in the crockpot or slow cooker before work. Dinner will be ready when you are. So easy!

Serves: 6

Time to make: 6 hrs 30 mins

Hands-on time: 30 mins

Ingredients

More weights & measures

300g Quorn Mince
1 cup red or yellow lentils
1 teaspoon chilli powder
1 teaspoon paprika
1 teaspoon ground cumin
¼ teaspoon salt
3 cloves garlic, crushed
2 tablespoons oil
1 red onion, sliced
1 butternut squash, peeled, diced
400g can black beans, rinsed and drained
400g can chickpeagarbanzoXsgarbanzosX, rinsed and drained
½ cup dried apricots, chopped
½ cup store-bought chargrilled red capsicums
1 cup passata
4 teaspoons sun-dried tomato pesto
boiling water

To serve
6 warmed tortillas
6 tablespoons low-fat plain yoghurt
½ cup fresh coriandercilantroX or parsley

Instructions

Stay Awake

1 In a freezer bag, place Quorn, lentils and half of the spices, half of the salt, half of the garlic and half of the oil.

2 In a pan, heat remaining oil and cook onion until softened. Set aside to cool. In a second freezer bag, place onion, squash and remaining spices, salt and garlic.

3 In a third freezer bag, place beans, chickpeas, apricots and peppers.

4 In a jug, combine passata, pesto and ¹/³ cup water. Pour into a fourth small freezer bag.

5 Seal each bag, shake to combine ingredients, flatten to remove air, and clearly label. Place flat in the freezer together.

6 Two hours before cooking, remove all bags from the freezer. Preheat slow cooker for 5 minutes on low. Empty in contents of freezer bags – Quorn first, then veges, then beans then sauce. Add 2 cups boiling water. Use a large spoon to break up ingredients a little.

7 Cover and cook for 6 hours. Adjust seasoning. Serve with warmed tortillas, a dollop of yoghurt and fresh herbs.

Variations

Make it gluten free: Use gluten-free tortillas and check ground spices, passata and pesto are gluten free.

HFG tip

Handy hints for slow-cooker freezer bags

Make sure you use proper freezer bags.

Remove all air from the bags once they are filled.
Label each bag clearly including the date of freezing.
Freeze recipe bags in a group together.
Keep bags as flat as possible when freezing.
Remove bags from the freezer at least two hours before placing in the slow cooker. Or remove the bags from the freezer the night before, store in the fridge and reduce the amount of boiling water added to them by half.
Preheat slow cooker before adding the bag contents.
Always add meat portion to the cooker first.
Always add liquid bag last.
Add boiling water to the cooker as the last ingredient when stated in a recipe.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 586 cal

Kilojoules 2450 kJ

Protein 29 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 80 g

Sugar 23 g

Dietary fibre 22 g

Sodium 680 mg

Calcium 160 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.