9   108
4   128
2   177
26   550
5   155
7   93
4   105
3   126



Although I count myself as a ‘flexitarian’ – meaning I eat meat from time to time, I try to follow a predominantly veggie diet. I honestly think this is probably the most achievable goal for most meat-eaters as it’s realistic, but not exclusive – asking people to go vegan overnight just isn’t realistic. But if we all did our bit then we would significantly reduce meat intake, which would benefit the environment – more on that here.

This recipe serves 4¬†and is such an easy thing to make. Simply chop, add to slow cooker and leave the machine to do all the cooking for you – I put mine on low all day while I’m out and about at work or otherwise.


  • 1 pack Quorn mince (300g)
  • 1 can of red kidney beans in chilli sauce (and include the sauce!)
  • 1 red onion (finely diced)
  • 2 green peppers (or a different colour – green is just what we had!) thinly sliced
  • 2 medium tomatoes (roughly diced)
  • 1 330ml can of stock (I refilled my kidney bean can with stock – you can use beef or use veggie and ‘beef’ it up with some marmite)
  • Spices (I didn’t measure these out but added a ‘sprinkle’ of each – if that helps!)
    • Chipotle chilli flakes
    • Smoked paprika
    • Chilli salt

To serve:¬†there are several ways you can enjoy this meal…

  • Classic: with rice, and a dollop of salsa / sour cream
  • Low-carb: in an oven baked pepper with cheese grated on top
  • Messy: in taco shells (okay there’s a less messy but still delicious option = soft tortillas, but I’m giving you options!)
  • Fun: on top of nachos, with jalapenos and grated cheese (Edam works best for that ideal stringy-ness)


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