Busy Chilli Recipe

Contratory to belief, vegan recipes do not need to be bland - as the following recipe from the lovely Emily from Dystopic.co.uk (social media links are included at the bottom of the page) perfectly illustrates!

This is a great dish if you get in tired and hungry from work and just want to chuck loads of things in a pan and be done with it. It's delicious, hearty and packed with loads of nutrients such as protein, iron, vitamin C and fibre. It's also great to make when entertaining - even meat-eaters will be satisfied with this!


  • Dash of olive oil
  • 1 red onion
  • 2 garlic cloves
  • 1/3 chilli
  • 2 cans chopped tomatoes
  • 1 tbsp tomato puree
  • 1 generous tsp Healthy Boy Soybean Paste (or a dash of soy sauce/marmite/red wine to taste)
  • 2 tsp basil
  • 2 tsp oregano
  • 1 bell pepper
  • Handful of tenderstem broccoli
  • 2 flat cap mushrooms
  • 1 can kidney beans
  • Handful of Holland and Barrett's Natural Soya Protein Mince soaked in water and drained


  • Heat up the oil in a deep pan (or wok) and start cooking the red onion. Once it has softened slightly put in the garlic until it starts to brown.
  • Put in the chilli, chopped tomatoes, puree, soybean paste, basil and oregano and allow to simmer for around 5-10 minutes until the spice of the chilli starts to come through in the sauce.
  • Add the chopped bell pepper, tenderstem broccoli and mushroom to the mix and allow to simmer for around ten minutes. Cover the pan if possible and stir every now and again.
  • Add the kidney beans and mince and simmer for a further 5 minutes. If the sauce has reduced too much, add a little water.
  • Add black pepper to taste and serve with brown rice, garlic bread and a glass of shiraz!




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