Vegan Chilli (Quick & Pantry-friendly)

This quick and pantry-friendly vegan chilli is bold with flavour. It's protein packed with beans, vegan mince, canned tomatoes and sweetcorn for a lazy and comforting dinner.

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Ingredients

For the mince:

1 cup (80 g) dried soy mince textured vegetable protein
½ cup (120 ml) hot water
1 tsp stock powder or bouillon
2 tbsp soy sauce
1 tbsp olive oil

For the chili:

1 tbsp olive oil
1 onion chopped
4 cloves garlic minced
2 tsp mixed herbs
½ tsp rosemary
2 tsp paprika
1 tsp smoked paprika
1½ tsp cumin
¼ tsp cayenne pepper or chili powder
1 can chopped tomatoes
1 can kidney beans drained (or other beans)
1 can sweetcorn drained (or 1½ cups frozen per can)
3 tbsp tomato puree
2 tsp sugar
1 tsp cocoa powder
1 pinch cinnamon
1 pinch black pepper (or to taste)

Instructions

Soak the soy mince in the hot water, alongside the stock powder, soy sauce and olive oil.
In a pot or large saucepan, fry the onion in olive oil on medium-high heat, until starting to brown.
Stir in the soaked mince, then also add the garlic, mixed herbs and rosemary. Fry for another three minutes, stirring frequently.
Add the spices: paprika, smoked paprika, cumin, cayenne pepper. Stir them in and fry for 30 seconds. Work swiftly so the spices don't catch or burn on the bottom of the pan.
Add the canned tomatoes, beans and sweetcorn, and the tomato puree, sugar, cocoa powder and cinnamon. Season with black pepper to taste.
If the chili seems a bit thick, add up to half a cup of water.
Bring up to temperature and simmer on medium heat for 5 minutes.
Deliciously served with bread, cornbread, rice or the side carbs of your choice.

Notes

Pantry-friendliness

The use of canned and dry goods makes this super pantry-friendly and great for camping and campervan cooking!

We consider onions and garlic pantry items even though they are fresh produce, as they keep fairly well without the need to refrigerate. If you want to rely purely on ingredients with longer shelf life, here's what you can use:

Garlic powder: Add it with the spices. Use 1 teaspoon of garlic powder (or granules) to replace 4 cloves of fresh garlic.

Onion granules: Add it with the spices. Use 1 tablespoon of onion granules (or half for powder) to replace 1 medium-sized onion.

Other substitutions

Frozen mince: For 4 servings, use 250g of frozen or refridgerated ready-to-use vegan mince in place of soy mince. Leave out the extra water, but add stock powder and soy sauce when you add the canned ingredients.

Dried beans: You can use home cooked beans instead of canned. 1 standard 400g or 15 oz can is approximately equivalent to:

1 ½ cups of cooked beans or ¾ cup of dried beans (just be sure to cook them first to use in this recipe)

Cocoa powder: Add one square (10g) of dark chocolate in place of cocoa powder.

Cayenne pepper: Use chili powder in place of cayenne. Be aware of the heat level of your chili powder and add to taste. If you don't like it too spicy, use a mild chili powder, but you can turn up the amount for more flavour! Chili powder is often a mix of chili pepper and other spices like paprika, cumin and herbs (things we already pack in our chili recipe)

Nutrition

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