Heat the olive oil in a large saucepan over a medium heat. Once the oil is hot, add the diced red onions and fry for about 5 minutes until softened and slightly golden.
Whilst the onions are frying, slice the chillies into thick slices. Add these to the onions and fry for a further 2-3 minutes then add the garlic and fry for another minute or so, stirring constantly.
Add the tinned beans and tinned tomatoes. If you wish, swirl the made up vegetable stock around the tomato tins to rinse out any surplus tomatoes before pouring it into the saucepan. Then add the soya mince and tomato puree. Half fill the tomato puree tin with water to swish out any remaining puree into the pan.
Finally add the spices to taste and finely chopped dried chipotle chilli and bring the whole mixture to the boil. Reduce the heat and simmer for 30 minutes or longer if you have the time.
Don't add the garlic too early or make it go brown as it will taste bitter.
Serve with brown rice and/or green leaves (eg rocket) and/or a tablespoon of natural bio yoghurt (or sour cream).
You can keep it in the fridge for a few days or freeze any excess in portions and defrost as you need it. Tastes even better when twice cooked!
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