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Quorn Meat Free Chilli in Baked Sweet Potatoes

Bringing together a delicious Quorn Mince Chilli with a sweet potato for a winning combination.

Serves 4

45 mins


420 cals
(Per 100g)

5g of fat

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Meat Free Mince

High in Protein

Gluten Free

Low in Saturated Fat


  • 4 large sweet potatoes or 8 smaller ones
  • 300g Quorn Meat Free Mince
  • 1 tbsp olive oil
  • 1 medium sized onion, chopped
  • 1 sachet chilli con carne seasoning (vegetarian ones are available)
  • 1 red chilli, finely chopped
  • 400g tomato passata 150ml water
  • 400g tin red kidney beans, drained
  • 1 bunch of fresh coriander, finely chopped
  • Soured cream and red chillies if required for garnish


  1. Preheat the oven to 200C/400F/Gas mark 6. Bake the sweet potatoes for around 40 minutes until soft
  2. Meanwhile, gently fry the onions in the oil until softened. Add the Quorn mince, spice sachet , red chilli, tomato passata, water and kidney beans. Bring to the boil then simmer for 15-20 minutes. Stir in the chopped coriander
  3. When the sweet potatoes are cooked carefully cut lengthways and top with the chilli
  4. Garnish with soured cream and chillies

Recipe Inspiration

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