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Recipes. Vegan Chilli

Another classic recipe made vegan. Try it, the proof is in the pudding or should we say…main!

  • Prep: 15 mins
  • difficulty: easy
  • cook: 1 hour
  • serves: 4
Vegan Chilli
  • 20 ml light olive oil 
  • 1 medium sized red onion
  • 2 garlic cloves
  • 2 tsp ground cumin 
  • 2 tsp ground coriander 
  • 1 tsp paprika 
  • 2 tsp dried chilli flakes 
  • 2 tsp dried oregano 
  • 500g Herbivore vegan mince 
  • 1 fresh red chilli pepper
  • 10ml vegan Worcester sauce
  • 1 tin kidney beans
  • 1 veg stock cubes
  • 2 tins chopped tomatoes
  • 375ml fresh orange juice
  • 1 tsp salt 
  • 1 tsp cracked black pepper

Step 1. Preheat the oven to 180°C/350°F/gas 4.

Step 2. Peel and finely dice the garlic, fresh red chilli and the onions.

Step 3. Pour the olive oil into a saucepan and add the diced onion and fresh red chilli, cook over a medium heat for about 10 minutes until the veg is cooked without colour then add in the Herbivore vegan mince, together with the garlic, dried paprika, coriander, cumin, chilli flakes and then turn up the heat, and allow the mince and the spices to cook out. 

Step 4. Add all other ingredients, bring to boil then transfer to a baking dish (roughly 25cm x 30cm).

Step 5. Cover with baking parchment and tinfoil and seal the edges, then bake in the oven at 180°C for about 1 hour until the vegan meat is tender. 

Step 6. Serve with basmati rice, plenty of coriander and a good squeeze of fresh lime.

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