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Soya and Kidney Bean Chilli with Brown Rice

  • Author: Somi Igbene
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2-3 1x
  • Category: Lunch/Dinner
  • Cuisine: Mexican-inspired


Plant-based Soya and Kidney Bean Chilli with Brown Rice


  • 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


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!

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