Vegan Chilli

Serves 4
Time 1 hour


1 tbsp extra virgin olive oil
1 pack vegan mince
1 brown onion, diced
2 garlic cloves, diced
1 red chilli, diced
1 red capsicum, diced
1 tsp cinnamon
1 tsp cumin
1 tsp paprika
1 tsp dried chilli
1 can kidney beans
1 can chickpeas
2 x (400g) cans diced tomatoes
Salt & pepper

To serve
Nutritional yeast


In a large frying pan over medium-high heat sauté onion, garlic, chilli and capsicum for 2-3 minutes in extra virgin olive oil.
Add vegan mince and cook following packet instructions.
Add spices and fry for a further 5 minutes.
Add beans, chickpeas and tomatoes. Season with salt and pepper.
Cook on low heat for 20-25 minutes.
To give your rice more flavour, stir through a little lime zest and a squeeze of lime juice, before serving with chilli, avocado and coriander.