Vegan soya chilli

Vegan soya chilli with red kidney beans and sweetcorn. A hot, spicy lunch that gives the great Mexican classic a plant-based twist.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 30 min
• Total time: 40 min
• Calories: 380 kcal per serving
• Protein: 32 g
• Fat: 8 g
• Carbs: 40 g

Ingredients

• 100g soya mince
• 400g passata
• 150ml vegetable stock
• 200g kidney beans
• 100g sweetcorn
• 1 tbsp olive oil
• 1 tsp paprika

Method

You’ll need: saucepan · mixing bowl · sieve · ladle

1. Pour boiling water over the soya mince in a heatproof bowl and leave it to swell for 10 min.
2. Tip the soya mince into a sieve, squeeze out the water firmly and fry it in olive oil over a high heat.
3. Sprinkle the paprika over and pour in the vegetable stock and passata.
4. Rinse the kidney beans and sweetcorn thoroughly and stir them into the sauce.
5. Let the chilli simmer over a low heat for 20 min until the sauce thickens.

Good to know

A good chilli is all about texture and spices. Soya mince has exactly the bite of real minced meat.

Swaps

Soya mince → Puy-style lentils (if you avoid soya, small Puy-style lentils that hold their shape give an almost identical result).

Cooking tips

Squeeze the soaking water out of the soya really well. The drier the pieces, the crispier they fry in the pan.

Storage

Like all hearty stews, this chilli freezes really well in large containers and can be defrosted in portions.

Allergens

Contains soya. Completely lactose-free and nut-free.

Frequently asked questions

Can you freeze soya chilli?

Like all hearty stews, this chilli freezes really well in large containers and can be defrosted in portions.

Dairy-free recipes