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Plant-based mince and mixed beans chilli

There are many types of plant-based mince available in the supermarkets these days - some are really good substitutes to meat, so it’s worth trying them out, even if you’re not vegetarian or vegan. This plant-based mince and mixed beans chilli is perfect for vegans or for parties all year round. It can be a bit spicy, so take care of the amount of jalapeño and chipotle paste you add to the stew. Serve it with rice and a crispy salad on the side. Alternatively wrap it in tortilla or other flatbread with a dollop of sour cream or vegan salsa verde.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g plant-based mince
  • 1 large onion
  • 2 cloves of garlic
  • Small jalapeño chopped (optional)
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 carrots
  • 2 Tbsp tomato purée
  • 1 tsp chipotle paste
  • 1 tin chopped tomatoes
  • 500 ml vegetable stock
  • Salt and pepper
  • 1 tin mixed beans
  • Fresh coriander or mint leaves
  • Olive oil to cook
  • 1 Lime

Method
 

  1. Prepare the mince by following the instructions on the packet. Normally you’ll need to fry or stir-fry the mince first and set aside.
  2. Finely chop the onion and garlic. Dice the carrots.
  3. Heat a spoonful of olive oil and gently sauté the onion for 8 minutes, then add the garlic, carrots, chilli pepper (if used) and spices. Stir for a minute, then add the tomato purée and chipotle paste. Stir for a few seconds, then pour in the chopped tomatoes and half of the stock.
  4. Bring to the boil, then gently simmer for 15 minutes until the vegetables are tender and the sauce is thick and silky. Add the beans, the fried mince and enough stock to cover, then cook for 10 minutes.
  5. Taste, then season with salt&pepper, squeeze some lime juice over it and add some fresh herbs (coriander, parsley or mint).
  6. Serve with lime wedges.