When you next need a spicy vegan chilli mince for your next spaghetti Neapolitan or plate of nachos, use this. The base is made up of various types of vegan plant based mince. I find that if you just use one type, then the chilli mince lacks depth and variety. It’s a bit samey, but by using different brands of vegan mince you avoid that problem. I quite like the Sainsbury’s vegan mince as the main base. But I also add in Vegi Deli which Harvest sell, or V-bites mince or even Iceland’s No Bull mince.
Kidney beans are a must – I find it best to cook my own organic ones, a kilo at a time and freeze them. You need peppers, chillies or scotch bonnet, Chipotle sauce, and some packet spices. Sometimes it’s not worth the hassle to make up your own as they’re very cheap and convenient. With the other ingredients to add complexity the mix is good.
As with all recipes, you can play around with this spicy vegan chilli mince to please yourself. You can add more or less onions, more or less tomato etc. I think it’s pretty much about the right balance, but don’t be afraid to adjust to your own tastes if you prefer.
I’ve suggested that you portion it up in containers in fairly small amounts because a little goes a long way. This quantity makes a lot, around 50 portions. You can put 275-300g in a take-away container. If you make a division in the middle, then you can easily use half a container if you need to. 275g-300g is enough for 2 to 3 plates of nachos, or 2 portions of spaghetti Neapolitan.
Spicy Vegan Chilli Mince
- 2 packs of Sainsbury’s vegan mince 454g each pack
- 2 packs of Vegi Deli mince – 300g / or a pack of V-bites and a pack of no bull mince from Iceland.
- 2000 g onions
- 6 medium peppers – red are best.
- 20 g yeast flakes – 4 heaped tablespoons is easier.
- 20 g cocoa powder
- 3 onion stock cubes
- 3 low salt veg stock cubes
- 5 cans tomatoes
- 1 large jar Lloyd Grossman tomato & chilli sauce - or similar
- 1 tube of tomato puree
- 5 cans of kidney beans
- 1 scotch bonnet
- 6 chillies – or more
- 2 whole bulbs of garlic
- Soya sauce – 2 tablespoons
- Whole jar of Sainsbury’s chipotle sauce.
- 1 pack of Spag Boll spices – Old El Paso or Schwartz.
- 1 jar of Sacla vegan red pesto
- 1 flat tablespoon of Onion powder
- 1 flat tablespoon of garlic powder?
- 2 flat tablespoons of smoked chilli powder
- Finely chop the onions and being sautéing them.
- Crush the garlic into the mix and stir well and keep sautéing.
- When onions and garlic are nicely browning, add in the cans of tomatoes and other dry & wet ingredients (cans of tomatoes, red pest, tomato puree etc.
- Simmer gently.
- Meanwhile, chop the peppers into fairly small pieces ½ cm approx. size and sauté them in olive oil or in an Actifry. At the same time, add in the chillies – chopped quite finely.
- Prepare the various mince types – most of them require a little sautéing in oil – I find the Actifry is best for doing the peppers and the various mince types.
- Lastly add all the ingredients including the beans and peppers to the main pan.
- Add in enough extra water to get a reasonably sloppy mixture – not too wet, but deffo not too dry.
- Put in oven for 45 minutes on around 150° C – stirring occasionally.
- Portion into 275g batches – this is enough for 2 portions of spaghetti Bolognese.
- This amount made 56 individual portions approx. It will keep you going for ages! But you do the work once, then you can just use it as you need it.