Quorn Mince Chilli in Jacket Potato

Name: Quorn Mince Chilli in Jacket Potato
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 300g Quorn Mince [https://www.quorn.ie/products/meat-free-mince]; 2 tsp. vegetable oil; 1 small onion, finely chopped; 1 clove garlic, minced; 1 cup red & green peppers, diced; 1 can (14oz.) chopped tomatoes; 2 tsp. chili powder; 2 tsp. cumin; 1 cup canned red kidney beans, drained; salt & pepper to taste; 4 large baked potatoes, baked and still hot; ¼ cup shredded Monterey Jack cheese; Chopped spring onions & sour cream, as needed

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A jacket potato sliced to show the vegetarian chilli made using Quorn Vegetarian Mince.

The best part about jacket potatoes is their versatility. Simple and easy to cook, with endless options for toppings, who doesn’t love a fluffy jacket potato?

We’ve loaded ours up with a delicious helping of Quorn Mince chilli for the ultimate comfort food. This delicious meal works anytime of the year, for lunch or dinner, and the topping can be whipped up in less than half an hour.

Make extra for the following day and add it to tacos, rice, nachos and more – it's also the perfect meal prep solution!

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Serves 4

70 mins

Easy

492 cals
(Per serving)

4.1g of fat
(Per serving)

Gluten free

20.1g fibre
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Mince

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Artificial Ingredients

High in Fibre

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Ingredients

300g Quorn Mince
2 tsp. vegetable oil
1 small onion, finely chopped
1 clove garlic, minced
1 cup red & green peppers, diced
1 can (14oz.) chopped tomatoes
2 tsp. chili powder
2 tsp. cumin
1 cup canned red kidney beans, drained
salt & pepper to taste
4 large baked potatoes, baked and still hot
¼ cup shredded Monterey Jack cheese
Chopped spring onions & sour cream, as needed

Method

For the jacket potatoes:

Pre-heat the oven to 200C (fan)/220C electric/Gas Mark 7.
Place the potatoes onto a baking tray and bake for 45-60 minutes or until tender and baked through.

For the chilli:

Heat a drizzle of olive oil in a pan over a medium heat. Add the onion, garlic and peppers. Sauté for 5 minutes.
Add the tomato puree and chilli powder. Cook for 1 minute.
Add the Quorn Mince, chopped tomatoes, kidney beans and stock. Bring to a simmer and cook for 8 minutes.

To serve:

Place a jacket potato onto a serving plate. Make a cross in the top of each jacket potato and squeeze the base to open the potato. Spoon a generous dollop of Quorn Chilli into each potato. Top with a dollop of sour cream and a sprinkling of chives (optional).