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Vegan chilli and brown rice

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Vegan chilli with 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
  • Enough long grain brown rice for four people

Instructions

  1. Warm the oil in a large pan
  2. Fry the mince with the until completely defrosted
  3. Add the tomatoes, nutmeg, chilli and oregano and simmer for 10 minutes
  4. Add the spinach and simmer for another 5-10 minutes until the spinach is fully cooked through
  5. Meanwhile, cook the rice
  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?

Print this recipe

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

Vegan chilli with brown rice

Servings: 4 people
Author: Emily Leary
A simple meal, nothing technically impressive, but a nutritious, high protein, dairy-free, egg-free and meat-free meal.
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Metric - Ounces

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
  • Enough long grain brown rice for four people

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
  • Meanwhile, cook the rice
  • Just before serving, stir in the basil and season to taste
  • 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)

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.
Course: Spicy mains
Keywords: chilli, vegan
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Looking for another spicy vegan dish? Try this wild mushroom rice.


Reader Interactions

Comments

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  1. Samantha Schofield says

    Hi, what a great blog…and a fab recipe. I am vegetarian and cook something similar with lentils or dried TSP (very ’80’s veggie) if I can get hold of it! I find Sainsbury’s value strong cheese is the best veggie option out there…
    Will share a recipe via the link.
    Thanks, Sam

    Reply

  2. wobblymouse says

    Glad to hear you are feeling better and I think you are amazingly brave. As a long term veggie I would struggle to give up a good strong cheese. I will interestingly await more of your amazing recipes, this chilli will definitely be made very soon. I find that my carnivore of a husband will eat the meat free mince and we enjoyed a shepherds pie earlier in the week.

    Reply

  3. The Brick Castle says

    I’m a veggie, and in my house we have 4 veggies and 4 meatatarians. We all respect each others views and food has never become a point for argument. I totally agree, it’s just the way it is, it doesn’t need a political debate at 5.30pm every day :D

    I love nutmeg with soya/wheat mince – it gives it a real depth. Hope your digestive system is less of a nightmare already :)

    Reply

  5. David Bennett says

    Mmm.. It can’t be easy to deal with, so hat’s off to you for being pro-active and doing something about it.

    Have you thought of keeping a diary (there’s bound to be an app for that) to track how you feel?

    Reply

  6. Beadzoid says

    Hi there. We follow each other on Twitter but I’m not sure we have ever chatted (as is the way in large blogging circles!!!)

    I too have recently gone vegan for health reasons (and will also be blogging about it, without the politics!)

    Looking forward to trying this recipe out and hearing how you get on x

    Reply

  10. Suzanne says

    I don’t have a recipe but I do wish you back to ‘fighting fit’ health as quickly as can be. Going vegan seems to be the answer for you. I switched our family to wholemeal everything recently and all 5 of us gave rice the thumbs up – so much tastier!

    Reply

  12. TheBoyandMe says

    I think you know your body and that if it works for you then it’s a good idea. I look forward to seeing some vegan recipes and I may even give them a go! Hope it helps you feel better.

    Reply

  14. Anna Croft says

    Hope you feel better soon! My mum suffers IBS and I do think my daughter does too :( I would actually love to be a vegan I just struggle with recipes so looking forward to reading your future recipes xx

    Reply

  15. Mum of One says

    I thought you had been a bit quiet. Sorry to hear you have been feeling horrid. I suffered with IBS terribly for a number of years in the past and it was truly awful. I really hope you feel back to normal soon x

    Reply

  16. Nickie says

    It’ll be interesting to see how you adapt your recipes to suit your new way of life. Looking forward to reading them and possibly trying them out. Have linked to you from my recipe post.

    Reply
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