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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



  • 300 g 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 tinned chopped tomatoes
  • 200 g spinach roughly chopped
  • 10 g basil roughly chopped
  • pinch salt and pepper to taste


  • 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).


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!


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