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Vegan mince and beans chilli

Most supermarkets sell plant-based mince these days – some of them are pretty good, some are just awful!  When you find a decent one, it can be a good base for many tasty dishes, like this vegan mince and beans chilli. Serve it with steamed rice and an salsa on the side.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 400 g plant-based mince
  • 1 Tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 1 red or yellow bell pepper
  • 1 chilli pepper
  • 2 carrots
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 Tbsp tomato purée
  • 1 piece of cinnamon
  • 1 bay leaf
  • 1 tin plum tomatoes
  • 1 can black beans drained
  • 250 ml vegetable stock approx.
  • 2 handfuls of spinach or 1 cup shredded kale
  • 1 bunch of fresh coriander chopped
  • Juice of 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 and bell pepper. De-seed the chilli then finely chop.
  3. Heat the oil and gently, then sauté the onion for 5 minutes. Add the garlic, chilli, carrots and spices. Stir for a minute, then then add the tomato purée. Stir for a minute, then pour in the chopped tomatoes and some water (rinse the tin with the water).
  4. Add the cinnamon and bay leaf, season with salt & pepper, then bring to the boil and gently simmer for 15 minutes until the vegetables are tender and the sauce is thick and silky. Add the fried mince and beans and enough stock to cover everything well. Cook for 10 minutes then add the spinach or kale. Cook for 3-5 minutes.
  5. Remove the bay leaf and cinnamon, then serve the chilli with chopped coriander leaves and a squeeze of lime.