Name: Soya and Kidney Bean Chilli with Brown Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican-inspired
Ingredients: 1 large shallot, finely minced; 1 fat garlic clove, finely minced; 200g soya mince; 200g tin red kidney beans, drained and rinsed; 200g tin chopped tomatoes; 2 tablespoons tomato puree; 50g sweet corn kernels; 1 vegetable stock cube; 1 teaspoon chilli powder; 1 tablespoon ground cumin; 1 tablespoon smoked paprika; 1 red chilli chopped (optional); 3 tablespoons freshly chopped coriander; Cooked brown rice, to serve

Description

Plant-based Soya and Kidney Bean Chilli with Brown Rice

Ingredients

Scale

1 large shallot, finely minced
1 fat garlic clove, finely minced
200g soya mince
200g tin red kidney beans, drained and rinsed
200g tin chopped tomatoes
2 tablespoons tomato puree
50g sweet corn kernels
1 vegetable stock cube
1 teaspoon chilli powder
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 red chilli chopped (optional)
3 tablespoons freshly chopped coriander
Cooked brown rice, to serve

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Instructions

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!