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.

Ingredients

• 1 tbsp olive oil
• 1 pack meat-free mince (any version that contains no eggs or dairy)
• Pinch nutmeg
• 1 tsp hot chilli powder (plus some extra to finish)
• 1 tsp oregano
• 3 tins of chopped tomatoes
• 8 blocks of frozen spinach
• Half a handful of basil
• Seasoning to taste
• 300g brown rice

Instructions

1. Cook the rice according to the pack instructions.
2. Warm the oil in a large pan
3. Fry the mince with the until completely defrosted
4. Add the tomatoes, nutmeg, chilli and oregano and simmer for 10 minutes
5. Add the spinach and simmer for another 5-10 minutes until the spinach is fully cooked through
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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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 Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Spicy mains

Cuisine: Mexican

Keyword: chilli, vegan

Servings: 4 people

Calories: 153kcal

Author: Emily Leary

Ingredients

• 1 tbsp olive oil
• 1 pack meat-free mince any version that contains no eggs or dairy
• Pinch nutmeg
• 1 tsp hot chilli powder plus some extra to finish
• 1 tsp oregano
• 3 tins chopped tomatoes
• 8 blocks frozen spinach
• Half a handful of basil
• Seasoning to taste
• 300 g brown rice

Instructions

• Start cooking the rice according to the pack instructions.
• Warm the oil in a large pan.
• Fry the mince with the until completely defrosted.
• Add the tomatoes, nutmeg, chilli and oregano and simmer for 10 minutes.
• Add the spinach and simmer for another 5-10 minutes until the spinach is fully cooked through.
• 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).

Nutrition

Calories: 153kcal | Carbohydrates: 7g | Protein: 15g | Fat: 7g | Sodium: 376mg | Potassium: 173mg | Fiber: 4g | Sugar: 1g | Vitamin A: 435IU | Calcium: 7mg | Iron: 4.6mg

* 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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