Made with kidney beans, butter beans and juicy vegetarian mince, Sophie Ritchie’s delicious plant-based chilli makes a comforting bowl packed full of fibre and flavour
Ah, chilli. So simple, yet so absolutely satisfying. About ten years ago, my dad was working away from home for a while in Cheltenham and with my mum working full-time, that meant I cooked a lot of dinners for my family on weekdays aged 17. Tasked with feeding the troops, this was one of the first things I learned to make – a lip-smacking chilli con carne.
For most of my twenties however, I really didn’t cook at all. After recovering from an eating disorder that meant I lived off raw veggies or fruit, I was either working in London, eating something packaged on the train or traveling for work. Don’t get me wrong, I’ve enjoyed some seriously gourmet spreads in my time – but one definite bonus of this pandemic, I am loving being able to make real food in a real kitchen and rediscover my love for nutrition.
Of course, this version of chilli is fully plant-based and also incorporates butter beans along with the traditional kidney beans for a fibre-packed finish. Every time I make it, I’m reminded of how comforting and cozy this dish can be.
You can also batch cook, meaning lots of easy speedy dinners/lunches to enjoy over the course of several days.
• 2 garlic cloves
• 1 red onion
• 1 red pepper
• 1 tbsp tomato purée
• 1 pack tomato passata
• 2 tins chopped tomatoes
• 1 tin butter beans
• 1 tin kidney beans
• 1tbsp oregano
• 1tbsp smoked paprika
• 1tbsp mild chilli powder
• 1tsp cumin
• 1 pack vegetarian mince
• (spinach, rice or baked sweet potatoes to serve)
1 Add oil to large non-stick pan and gently brown garlic, onion and red pepper.
2 Add spices, stir in then add tomato paste and passata.
3 Add tinned tomatoes and mince, bring to boil then leave to simmer on very low heat for minimum of 45 minutes.
4 When done, serve with fresh spinach, boiled rice or baked sweet potatoes. It also pairs excellently with sliced avocado.