The Ultimate Vegan Mexican Chilli

Mexican food was just made to be veganised! A good old-fashioned Mexican chilli works with almost any combination of ingredients, provided you get the spices just right.

The Ultimate Vegan Mexican Chilli

2 Tbsp sunflower oil

1 large onion, chopped

1–2 cloves garlic

1 red pepper, seeded and chopped

1 green pepper, seeded and chopped

1 454g bag soya mince

175 g  mushrooms, quartered

1 400g can red kidney beans, drained and rinsed

1 400g can chopped tomatoes

1 heaped Tbsp tomato pureé

1 cup water

2–4 tsp chilli powder (or as much as you dare)

Salt and pepper, to taste

• Heat the oil in a large saucepan and fry the onion, garlic and peppers for approximately 5 minutes.
• Add the soya mince and fry for another 5 minutes, stirring constantly.
• Add the mushrooms, kidney beans, chopped tomatoes, tomato pureé and water and bring to a boil.
• Gently stir in the chilli powder and let simmer for around 30 minutes.
• Season with salt and pepper and serve.

Makes 4 servings

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How you serve this versatile dish is totally up to you. You could team it with rice, spicy potato wedges, nachos with salsa and guacamole or wrap it in a burrito and serve it slathered with your favourite hot sauce. You could also add a generous helping of your favourite grated vegan cheese.

For more delicious vegan recipe ideas, check out our vegan starter kit.