Quorn Vegetarian Shredded Steak Chilli Con Carne

A delicious Mexican inspired chilli, using Quorn Vegetarian Peppered Steak.

Serves 6

75 mins

A Challenge

Made with Quorn Vegetarian Peppered Steaks

Gluten free


  • 2 x Quorn Vegetarian Peppered Steaks
  • 2 red onions diced
  • 2 cloves of garlic
  • 2 dried chipotle
  • 200 ml of hot coffee
  • 1 teaspoon ground coriander
  • 1 heaped teaspoon of smoked paprika
  • 1 heaped teaspoon of oregano
  • 1 heaped teaspoon of ground cumin
  • 1 pepper
  • 1 cinnamon stick
  • 1 x 400g tinned tomatoes
  • 1 x vegetable bouillon cube
  • 1 tablespoon molasses
  • 1 x 400g tin kidney beans/butter beans


  1. Place the 2 x Quorn Vegetarian Peppered Steak into an oven as per instructions on the packaging.
  2. Prepare your hot coffee and put the dried chipotle in to soak.
  3. In a pan, lightly fry the red onion and garlic until the onion starts to go translucent.
  4. Next add the cumin, smoked paprika, oregano and ground coriander, fry for a few minutes to release the flavours.
  5. Take the chipotle out of the coffee, pour the chilli infused coffee into the pan. Chop the chipotle and add into the pan. Add the diced pepper.
  6. Add the tinned tomatoes and molasses then bring to the boil, once boiling turn down and leave to simmer.
  7. Using a fork, shred the 2 x Quorn Vegetarian Peppered Steak, then add the shredded Quorn into the chilli. Season to taste.
  8. Add the beans and leave to simmer for 20 minutes.
  9. Serve with either basmati rice or sweet potato wedges, a dollop of soured cream and a sprinkle of chopped coriander.

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