One Pot Vegan Multi-Bean Chilli

Servings: 4
Cooking Time: circa 30 minutes


1 large red onion, chopped
1 tbsp rapeseed oil
4 garlic cloves, crushed
100g white mushrooms, sliced thinly
2 tsp Just Natural Organic ground chilli (if not an overly spicy fan, half quantity to 1 tsp)
1 tsp Just Natural Organic ground cumin
2 tsp Just Natural Organic paprika
1 x 400g tin of Organic Kitchen chopped tomatoes
3 tbsp tomato puree
½ cup vegetable stock
200g Just Natural Organic GMO-Free Soya Mince
1 x 165g tin of sweetcorn, drained and rinsed
1 x 400g tin of Organic Kitchen kidney beans, drained and rinsed
1 x 400g tin of Organic Kitchen black beans, drained and rinsed
(Fresh coriander and jalapeños, as desired, to top)
(Fresh lime juice and tortilla chips to serve)

How to Make it

  1. Heat the rapeseed oil in a large pan on medium heat and add the chopped onion. Gently cook until golden and softened.
  2. Add the crushed garlic and stir well.
  3. Add the mushrooms and cook until their natural liquid has evaporated.
  4. Add the three spices (chilli, cumin, and paprika), stirring them in so that everything is coated.
  5. Add the chopped tomatoes, refilling the tin with water once empty and then adding that ‘tomato-water’ as well.
  6. Add the tomato puree and vegetable stock, stirring well as you also throw in the soya mince.
  7. Lastly, add the sweetcorn and both the kidney and the black beans, stir well, then simmer for approximately 20 minutes.
  8. Once the sauce has thickened into a wonderful dark red colour, it is ready to serve. Ladle into waiting bowls and top with fresh coriander, jalapeños, a squeeze of fresh lime juice, and place some tortilla chips at the side for that oh-so-satisfying dunk into this hearty dish of heat. Mmm.