Cost approx 84p per portion including the nachos.
In 2014 we gave meat up for lent. It seemed an impossible task when we first decided on it, but as the days went by we realised with a little creativity we could get through without feeling punished.
The key contender in this challenge though has to go to Quorn…we found loads of interesting ways to bring it into our menus and although there were a few recipes that failed some were a success story and roll on 2016 we are still using this vegetarian alternative in our diet.
Lets face it, meat is expensive! If you can reduce your intake to just a couple of nights or just weekends I’m confident you will be able to slash the price of your weekly food shop. I always use Quorn mince instead of meat for things like bolognaise, chilli and shepherds pie. I’ve served it up to unsuspecting guests and even the hardened of meat eaters have been unable to tell. If anything they have said, wow this mince is lean..no grizzle bits in here!
Plus there are the added health benefits of eating less meat. And if it’s good enough for Usain Bolt, it’s good enough for me!
My top tip when using Quorn is – if you aren’t a vegetarian then there’s no harm bunging a beef stock cube in there. This way you will guarantee a real meaty flavour, and yes we have put one in this chilli. Obviously you need to leave this out if you are serving it to vegetarians.
Daddy’s Quorn Chilli & Nachos
Named because Daddy is the master of this dish so we leave it up to him. In this case I have watched over and copied the recipe down for you.
1 tsp oil for frying
1 onion (9p Aldi)
2 minced garlic cloves (6p)
1 green pepper (30p Aldi)
100g mushrooms (24p Tesco Rotten trolley)
300g frozen Quorn mince (£1.48)
1 tin chopped tomatoes (31p Aldi)
1 tin kidney beans (23p Aldi)
Tortilla Chips (46p Aldi)
Beef stock cube (3p Aldi)
2 tbsps tomato puree, 3 tbsps sugar, 1.5 tbsps vinegar, 1 tsp salt & pepper, 1/2 cup water, 3 tsp mild chilli powder (15p total)
Fry chopped onion with diced peppers in oil in a large pan for about 5 mins.
Add chopped mushrooms and cook for another 5 mins.
Add the Quorn & beef stock (made with the 1/2 cup hot water). Add garlic and cook for 10 mins.
Add tomato puree, tinned tomatoes, drained kidney beans, sugar, salt, pepper, chilli powder & vinegar and simmer for 20/30 mins.
Serve with the nachos.
(Optional- you could serve with rice instead OR as well as. I also had some natural yoghurt left in fridge so I put a blob of that on top and there was a jar of jalapenos in the cupboard from home bargains so a few of them were scattered on top)
If you stick with the original recipe though it works out at £3.35 in total and it served 4 of us.
I hope you enjoy this tex-mex feast!