This spicy, vegan chilli recipe is a great alternative to the traditional meaty chilli con carne. Packed with meat-free mince, tons of vegetables and beans, it is just as hearty and satisfying as the original. Served with a zingy avocado and lime salad and fresh coconut, this recipe has the perfect balance of flavour and texture; it's sure to be a new family favourite.
- Heat 1 tbsp olive oil in a large saucepan over a medium heat, then add the garlic and onion. Sauté for 8 mins, or until soft. Stir in the cayenne pepper, paprika and chilli and cook, stirring occasionally, for 2 mins. Add the soya mince, chopped tomatoes, celeriac and stock, mixing well to combine. Bring to the boil, then simmer uncovered, stirring occasionally, for 20 mins. Add the pinto, kidney and black-eyed beans, season, and simmer, stirring occasionally, for another 10 mins.
- Meanwhile, combine the red onion, avocado and half the coriander in a bowl, and squeeze over the juice of one of the lime halves. Season, then add the remaining olive oil, mixing well to coat.
- Stir the remaining chopped coriander into the chilli and squeeze in the juice from the remaining half lime, then scatter with the coconut. Garnish the chilli with the extra coriander. Serve with the wholegrain rice, avocado salad and a few lime wedges for squeezing over. The chilli will keep, chilled and covered, for 2 days.
Tip: This makes a moderately spicy chilli. If you like it hot, add another chilli or another ½ tsp crushed chillies. For a milder chilli that’s more suitable for kids, use just 1 chilli or ½ tbsp crushed chillies.
See more Vegan recipes