Spicy Vegan Chilli and Rice

This spicy hot little number will certainly get your taste buds buzzing. A perfect sharing dish for friends coming round to visit, or something for all the family to eat.

 

With a blend of spices that will give you tonnes of flavour, but not the sweats that normally go with it. This Chilli really hits the spot, you would never know it was Vegan. There are some amazing alternatives to meats these days, and this Soya based meat alternative from Sainsbury’s tastes amazing, check it out here!

Perfect to be made in bulk and frozen! 

Spicy Vegan Chilli and Rice

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By Alex Lee Serves: 4
Prep Time: 20 Cooking Time: 1 Hour

Spice up your evening with this lovely Vegan Chilli. Served with long grain rice, nacho's, salsa & Guacamole, it will be a hot with friends and family!

Ingredients

  • 500g Vegan Mince
  • 2 Medium White Onions
  • 1/2 carton of Pasata
  • 1 small can of Baked Beans
  • 1 small can of Chopped Tomatoes
  • 1 small can Kidney Beans
  • 1 small can of Sweetcorn
  • 1 teaspoon Garlic powder
  • 2 teaspoon Hot Paprika
  • 2 teaspoon Smoked Paprika
  • 2 teaspoon Cumin
  • 3 teaspoons Chilli powder
  • 1 teaspoon of Salt
  • 1 teaspoon Tabasco
  • 1 teaspoon of Yeast Extract
  • 3 table spoons of Mushroom Ketchup
  • 1 cube Vegetable stock
  • 3 tablespoons of Soy Sauce
  • 1 pint of boiling water
  • 2 Tablespoons of Vegetable Oil

Instructions

1

Finely dice 1 of the onions and set aside, next mince the second onion using a blender.

2

Place a large heavy cooking pot on high setting and add 2 tablespoons of vegetable oil

3

Once hot add both onions and cook until slightly brown and translucent

4

Next add your Pasata and 1 can of Chopped Tomatoes and cook for a few minutes until they start to bubble.

5

Measure out 1 pint of boiling water and add your 1 heaped teaspoon of Yeast Extract, 3 Tablespoons of Mushroom Ketchup, 1 Vegetable stock cube, 3 Tablespoons of Soy Sauce. Mix this together then add to your pot.

6

Now add your Garlic Powder, Hot Paprika, Smoked Paprika, Cumin, Chilli Powder, Salt & Tabasco to the pot and stir in ingredients.

7

Reduce your hob to Medium and add your Vegan Mince and stir gently for a few minutes.

8

Next add your Baked Beans (with sauce), Kidney Beans & Sweetcorn, and stir ingredients thoroughly

9

Reduce hob again to medium/low, place a lid on your pot and leave it to simmer for 10 minutes

10

After 10 minutes remove lid and give it all a good stir, mix might seem a little liquid still, but it will reduce away and absorb into the Vegan Mince.

11

Continue stirring every 10 minutes for the next 30 minutes until the Chilli has turned a nice dark brown/red colour.

12

For an authentic Mexican touch, add 30g of dark chocolate on the last 10 minutes.

13

Serve with Boiled Long Grain Rice, Nachos, Salsa & Guacamole!

Nutrition

  • 2451 Calories
  • 112.3g Carbohydrates
  • 37g Fat
  • 23.55g Fiber
  • 113.3g Protein
  • 2.8g Saturated fat
  • 6.15mg Sodium
  • 18.75g Sugar

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