Quorn and aduki bean chilli

I get a lot of inspiration for dishes to cook and ingredients to use from other food bloggers. There are so many, so talented I only wish I had more time to read them all. A constant source of inspiration is Angie, The Novice Gardener, who also hosts Fiesta Friday, one of the best foodie parties around. Angie was cooking tofu and froze it before cooking it to change the consistency. I tried it and it is amazing!

When I was asked to review quorn I thought I would try the same thing as I find quorn mince nice in flavour but just a hint too soft to be “mince”. I froze the quorn overnight and took it out the following morning. Quorn has many qualities, it is low in fat and has great taste. Having frozen the quorn it did get a firmer texture and I have to say we really liked it. I recently read about aduki beans and how they are commonly used in Korean desserts. I bought a few cans and ever since they have been sitting in my cupboard.

I have been curious about the taste and I thought it might go with the quorn for a chilli. I opened the can and rinsed them thoroughly.




I tasted one and they are not very sweet on their own. They would be perfect for the chilli.


Quorn and aduki bean chilli

preparation time 10 minutes

cooking time 20 minutes

serves 2


  • 1 tin of aduki beans
  • 400 gr or 14 oz quorn mince
  •  1/2 orange pepper
  • 1/2 green pepper
  • 1 onion
  • 1 clove or garlic
  • 1/4 napa cabbage
  • 200 gr or 7 oz firm tofu
  • 1 good handful of kale
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground coriander
  • 1/2 tsp black pepper
  • 1/2 tsp salt, more to taste
  • 2 tbsp Shaoxing rice wine
  • 1 tbsp rice wine vinegar
  • 1 tsp crushed chillies or 2 fresh chillies, use as much or as little depending on how hot you want it
  • oil to cook
  • water

Chop the onion and slice the cabbage. Cut the pepper in to cubes and remove the stems from the kale.




Heat the oil and fry the quorn. Add the spices and the onions and crushed garlic and fry for a few minutes. Add the cabbage, the pepper and the kale and let it simmer for 10 minutes. Cube the tofu and add it and the beans and simmer for an additional 5 minutes.




Serve up, I was thinking of serving it with a crusty bread but it was delicious on it’s own.




The beans added a slightly nutty taste and the texture of the quorn was delicious. The vegetables made it a nice and light and the beans, quorn and tofu made it filling without being heavy.



4 Responses to “Quorn and aduki bean chilli”
  1. Love all the flavours 🙂

  2. varinaj says:

    have never even HEARD of quorn! talk about bringing forth some new ideas!

    • petra08 says:

      hi Varina
      Try it if you find it, it is very low in fat and much lighter than meat but you will still get your protein (not meaning to sound like an ad here), it is a perfect light alternative! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: