This quick and easy loaded vegetarian chilli recipe is packed full of flavour and plant protein. Its heat comes from gentle warming spices and pasilla peppers instead of hot chillies, so it's perfect for children too. Ready in 30 minutes!
Heat butter in a large pan over a medium-high heat and saute the onion and garlic until it begins to soften.
Add the cumin seeds and cook for a further minute to toast them.
Add the Quorn, tomato puree, tinned tomatoes, vegetable stock, rehydrated pasilla chilli, paprika and cinnamon sticks. Stir well to combine, turn the heat down to medium, pop the lid on and leave to simmer for 15-20 minutes.
Add the chocolate, drained kidney beans and chopped parsley. Season well to taste with salt and pepper.
Serve with all your favourite toppings.
Notes
Food waste prevention tip: freeze leftovers for a quick midweek meal another night.