The UK’s Lancashire recipe from my mother. Making mincemeat is a yearly family custom that I’ve taken over. You should prepare this in early to mid-November to give it time to ferment for the flavors to meld before Christmas.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 jalapeno peppers, seeded and finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, finely chopped
- 1 (12 ounce) package artificial chicken pieces (such as Quorn™)
- 4 cups vegetable broth
- 2 (16 ounce) cans pinto beans, rinsed and drained
- 1 (16 ounce) package frozen cauliflower florets
- 1 cup frozen sweet corn
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- salt to taste
- ½ cup sour cream
- 2 tablespoons chopped fresh cilantro, or to taste (Optional)
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add onion, jalapeno peppers, bell pepper, and garlic to hot oil; saute until onions begins to soften, about 3 minutes. Add artificial chicken pieces and saute for another 3 minutes.
- Add vegetable broth, pinto beans, frozen cauliflower, frozen corn, oregano, cumin, pepper, and salt. Close and lock the lid. Select Soup function and set timer for 15 minutes.
- Release pressure using the natural-release method according to manufacturer’s instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Stir in sour cream. Ladle into bowls and top with fresh cilantro.
Nutrition Facts
| Calories | 351 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 13 g |
| Protein | 20 g |
| Saturated Fat | 4 g |
| Sodium | 1043 mg |
| Sugars | 7 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written and I really liked this but it is definitely not a chili. As written, it is a very soupy soup. The cauliflower breaks down so if you stir it quite a bit after it is finished, it does help “thicken” but if you want a chili like consistency I recommend reducing the broth to 2 cups. I had never used Quorn prior to this recipe and while not a vegetarian, I really enjoyed the product. This soup was simple to make and had great flavor. I prefer soup consistency over chili but even I will cut down on the broth next time.