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
- 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
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 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
A simple meal, nothing technically impressive, but a nutritious, high protein, dairy-free, egg-free and meat-free meal.
Servings: 4 people
Calories: 436kcal
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
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. Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!
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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
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.
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 :)
Rebecca says
I hope it helps – and you start to feel better.
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?
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
Michelle Twin Mum says
I hope this change really helps you Emily. Mich x
Emma Bradshaw says
Thanks – I am vegetarian and always looking for new recipes to try!
sarahmumof3 says
all your receipes looks yummy no matter what they contain! I do hope your feeling back on top form really soon x
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!
Carolin says
I hope you feel better soon and that switching to vegan food will bring improvement for you x
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.
Mammasaurus says
Sorry to hear you haven’t been feeling too good – hopefully the vegan food will help xx
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
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
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.
Emily (@amummytoo) says
Thank you :) ‘tofu cheese(less)cake’ and ‘vegan pesto’ should hopefully be up soon!
Cat (Yellow Days) says
Hope you’re feeling better really soon Emily. x
Emily (@amummytoo) says
Thank you x