Veg meals

Veggie Chilli with wild rice



It’s been a while since I’ve posted! I’ve been meaning to post this one for ages as it’s one of my favourite veggie “meat” dishes. This works well with both puy and green lentils as they tend to hold their texture to add a meatiness, but probably wouldn’t be so good with softer lentils such as red. I also threw a load of cheese on this after and it was perfect.

Ingredients | Serves 5-6 | About 40 minutes

  • Around half a packet of Quorn mince
  • Around 115g of green or puy lentils
  • 1 and a half cans of chopped tomatoes
  • 1 can of kidney beans
  • 1 heaped tbsp of tomato pureé
  • 1 large onion
  • Fresh chilli to taste (I used one because mine are very strong)
  • 1 stick of celery
  • 4 cloves of garlic
  • 1 tbsp paprika
  • 1 heaped tsp of ground coriander
  • 1 tbsp of balsamic vinegar
  • 1 tsp of coriander seeds, ground
  • 1 tsp cumin seeds, ground
  • 1 heaped tsp of cumin
  • 1 heaped tsp Mexican Holy Trinity mix (this is a pepper mix but any chilli power is fine)
  • 1 tbsp oil
  • 1 tbsp of Woucestershire sauce (leave out to make this vegetarian)
  • Half a glass of red wine (old/cheap is fine)
  • Salt and pepper to taste
  • 75g per person of wild rice



  • Rinse the rice and add to a large pot of cold water over a medium-high heat, and cook according to instructions (mine took about 25 mins).
  • In a separate pan, do the same with the lentils and also cook according to instructions (this took about 20 mins for them to start splitting and becoming soft). You could also cook the lentils first and leave them aside if you don’t want/ have room for three pans going at once!
  • In another large pan, finely dice the onion, garlic, celery and fresh chilli and add to a pan over a medium heat with the oil. Once this has started to sweat off (5-10 minutes), add the Quorn mince.
  • Once the mince has started to thaw out and sizzle, add all of the spices and stir well, then add the tomatoes and tomato puree, stir again, turn down the heat to low and cover.
  • When this has started to simmer, add in the wine, balsamic vinegar and S&P. Stir, cover and simmer for 10 minutes or so.
  • Once the lentils are cooked, drain them and add them back to the pan. Roughly mash them with a potato masher so about half are squished, and half are still holding their shape.
  • Add the lentils to the chili along with the can of kidney beans, cover again and leave for another 5 minutes.
  • Drain the rice when it’s cooked and serve up, then add a big scoop or two of the chilli on top.
  • Add more fresh chilli for extra spiciness and garnish, and some grated cheese.

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