Plant-based Soya and Kidney Bean Chilli with Brown Rice
Heat a tablespoon of oil in a large pan over medium heat. Fry the chopped shallots for 1-2 minutes until softened then add soya mince, paprika, cumin and garlic. Fry for 5 minutes then add vegetable stock cube, chopped tomatoes, tomato paste, kidney beans, sweet corn, chilli and around 200ml of water. Cook on a simmer for 15 minutes and season with salt and pepper if needed. Add the chopped coriander then take the pan off the heat and serve over brown rice. Garnish with extra coriander if you desire, and enjoy!