Vegan chilli and brown rice

A simple meal, nothing technically impressive, but a nutritious, high protein, dairy-free, egg-free and meat-free meal.

Here’s how to make this tasty vegan chilli with brown rice.

Instructions

1. Put the rice on to cook in a large saucepan of water, according to the pack instructions.
2. Warm the oil in a large pan.
3. Fry the mince for a couple of minutes (or until defrosted, if frozen).
4. Add the tomatoes, nutmeg, chilli and oregano and simmer for 10 minutes.
5. Add the spinach and simmer for another 10 minutes until the sauce is reduced.
6. Just before serving, stir in the basil and season to taste
7. Dish up the rice, top with the chilli, then for the grown ups, sprinkle with a little more chilli powder (or lots if you like it hot)

If you like, you could add a drained can of kidney beans and maybe some butter beans, carrot slices or sweetcorn when you put in tomatoes. It would work with anything you like really!

How would you customise your vegan chilli?

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Want to make this vegan chilli at home? You can print the recipe here!

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5 from 1 vote

Vegan chilli with brown rice

A simple meal, nothing technically impressive, but a nutritious, high protein, dairy-free, egg-free and meat-free meal.

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Spicy mains

Cuisine: Mexican

Keyword: chilli, vegan

Servings: 4 people

Calories: 436kcal

Author: Emily Leary

Ingredients

• 300 g (10.6 oz) brown rice
• 1 tbsp olive oil
• 1 pack vegan mince
• pinch nutmeg
• 1 tsp hot chilli powder plus some extra to finish
• 1 tsp dried oregano
• 1200 g (3 tins) tinned chopped tomatoes
• 200 g (7.1 oz) spinach roughly chopped
• 10 g (0.4 oz) basil roughly chopped
• pinch salt and pepper to taste

Equipment

• Weighing scales
• Measuring spoons
• Kitchen knife
• Chopping board
• 2 large saucepans
• Wooden spoon

Instructions

• Put the rice on to cook in a large saucepan of water, according to the pack instructions.
• Warm the oil in a large pan.
• Fry the mince for a couple of minutes (or until defrosted, if frozen).
• Add the tomatoes, nutmeg, chilli and oregano and simmer for 10 minutes.
• Add the spinach and simmer for another 10 minutes until the sauce is reduced.
• Just before serving, stir in the basil and season to taste.
• Dish up the rice, top with the chilli, then for the grownups, sprinkle with a little more chilli powder (or lots if you like it hot).

Notes

If you like, you could add a drained can of kidney beans and maybe some butter beans, carrot slices or sweetcorn when you put in tomatoes. It would work with anything you like really!

Nutrition

Calories: 436kcal | Carbohydrates: 67g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Sodium: 415mg | Potassium: 650mg | Fiber: 8g | Sugar: 1g | Vitamin A: 4969IU | Vitamin C: 15mg | Calcium: 87mg | Iron: 7mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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