Gluten-Free Chilli Con Quorne With Cheesy Cornbread Muffins

18 May

I had a bag of cornmeal to use up, it seemed like the perfect partner for a chilli. So I decided to try something completely new and make one using Quorn, meat-free mince. It might seem like a lot of ingredients, but I’d really encourage you to give it go. It wasn’t particularly onerous or time consuming and it was dead tasty. Much better than the jars or packet mixes I have tended to rely on, since my cooking knowledge tends to centre around traditional English cuisine! Once again, I managed to eat it all before taking pictures – doh!

For the Chilli Con Quorne

Ingredients

  • 300g Quorn Mince
  • 2 tbsp vegetable oil
  • 1 medium onion, diced
  • Equivalent of 1 pepper, diced (I used a mix of 3 colours)
  • 1-2 tsp dried chilli flakes (2 is quite hot, almost a bit much for me!)
  • 1/2 tsp smoked paprika
  • 2 tsp ground cumin
  • 3 tsp ground coriander
  • 400g can of chopped tomatoes
  • 500g pack of tomato passata
  • 1 tbsp tomato puree
  • 1 heaped teaspoon vegetable boullion (I use Marigold)
  • 400g can kidney beans, drained and rinsed
  • 2 small squares dark chocolate
  • 1 large bunch coriander, chopped

Method

  1. Pre -heat the oil in a large frying pan and cook the onion for 5-6 minutes or until beginning to soften. Add the red pepper and continue to cook for a further 5 minutes. Add the dry spices and cook for a further 2 minutes stirring continuously
  2. Stir in the chopped tomatoes, passata, tomato puree and sprinkle in the stock cube. Bring to a gentle simmer for 8 minutes stirring occasionally.
  3. Stir in the kidney beans and chocolate and Quorn Mince, cook over a gentle heat for a further 10-15 minutes (10 if using fresh Quorn, 15 if using frozen). Season to taste.
  4. Stir in the chopped coriander and serve in bowls with the cornbread muffins

For the Cornbread Muffins

Ingredients

  • 140g Fine Cornmeal (I used yellow)
  • 1/2 tsp Baking Powder
  • 2 tbsp Unsalted Butter, Softened
  • 70g Cheddar Cheese, Grated
  • 225ml Natural Yogurt
  • 1 Egg, Beaten

Method

  1. Preheat the oven to 200 degrees C/ Gas Mark 7
  2. Grease a muffin tray, but don’t line. Set to heat in the oven
  3. Sieve all the dry ingredients to togther in a large bowl
  4. Add the wet ingredients, including the cheese and mix on a medium speed until well combined, ensuring there are no lumps
  5. Pour into the muffin holes and bake for about 20 minutes, until golden.
  6. Serve immediately, whilst still warm!

 

 

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