This is honestly the best vegetarian mince chilli! It's rich, packed with veg and delicious. What's more, it's sure to satisfy even the meat-eaters in your family, thanks to the use of Quorn or soya mince.
Add the onion and fry for 2-3 minutes until just beginning to soften.
Add the peppers, garlic, fresh chilli and chilli flakes and fry for a further 2 minutes.
Add the mince and fry for a few minutes until heated through. Give it a taste - it should have taken on the flavour of the veggies it's fried with. If not, fry a little longer.
Add the kidney beans, gravy granules, chopped tomatoes, cinnamon, tomato puree and stock. Mix well.
Bring almost to the boil, turn down to a very gentle simmer and stir in a pinch of salt and pepper.
Allow to cook slowly for 20-30 minutes until thickened, rich and delicious.
Add the spinach, then pop on the lid and allow the spinach to wilt, then stir through.
Season to taste and serve into bowls. Dig in! It’s best enjoyed piping hot.
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Notes
Once cooled, this vegetarian chilli transferred to suitable sealed container and placed in the fridge within 2 hours of cooking. It will keep in the fridge for up to 3 days.