Simpleas vegan chilli



Serves: 4
  • 1 red onion
  • 3 cloves garlic, minced
  • 150g Simpleas Mince
  • 1 red pepper, sliced
  • 2 tbs tomato purée
  • 1 tsp each of cumin, paprika and hot chilli powder
  • ½ tsp dried marjoram
  • 1 tsp sugar
  • 2 tsp vegetable bouillon
  • 1 tsp Worcestershire sauce (optional)
  • 400g tin tomatoes
  • 2 tbs red wine (optional)
  • 410g tin red kidney beans or aduki beans, drained
Simpleas vegan chilli


Soak 150g Simpleas Mince in 400ml boiling water or vegetable stock. Cover and set aside for 20 mins.

Heat 2 tbs oil in a pan, cook the onions and red peppers for 5 mins until soft. Add garlic and cook for a further minute. Add the spices cook for 5 minutes and then add in the tomato purée.

Add the Simpleas Mince along with any remaining liquid, the rest of the ingredients, and a further 200ml of water or stock to the pan.

Simmer for 30 mins.

Add the kidney beans, season to taste and cook for a further 15-30 minutes until tender.