Quorn Mince Chilli in Jacket Potato

A hearty baked potato filled with Chilli con Quorn - perfect comfort food for any occasion.

Serves 4

30 mins


567 cals
(Per serving)

Gluten free

Made with Quorn Mince

High in protein
Gluten free
Low in saturated fat
No soy


  • 300g Quorn Mince (chilled)
  • 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


  1. Place oil in a large non-stick pan over med-high heat; Add onion; sauté; 4-5 minutes or until softened
  2. Add peppers, Quorn Mince, tomatoes, chili powder and cumin. Reduce heat; simmer 8-10 minutes
  3. Stir in kidney beans, season with salt & pepper and continue to simmer 3 -5 minutes longer
  4. Slice open each baked potato. Fill with generous amount of chili mixture; top each with 1 tbsp. cheese
  5. Serve immediately, sprinkled with chopped spring onions and a dollop of sour cream, if desired

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