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Meat-free chilli

Meat-free chilli


A vegan take on a favourite, this chilli is super-easy to scale up or down

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1674kj 397kcal
  • Fat
    Low 7%
  • Saturates
    Low 4%
  • Sugar
    Low 12%
  • Salt
    Low 12%

% of adult’s reference intake | Carbohydrates per serving : 66g


  • 1 tbsp Co-op vegetable oil
  • 1 red onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 red pepper, finely chopped
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp ground cinnamon
  • 400g can Co-op red kidney beans in water, drained and rinsed
  • 400g can black beans in water, drained and rinsed
  • 400g can Co-op Italian chopped tomatoes
  • 400ml vegetable stock, made with 1 gluten-free, vegan stock cube
  • 200g long grain rice
  • Juice of 1 lime, plus lime wedges, to garnish
  • 4 tbsp dairy-free coconut yogurt alternative
  • 2 tbsp chopped coriander
  • 1 red chilli, thinly sliced


  1. Heat the oil in a large saucepan over a medium heat
  2. Fry the onion, celery and pepper for 5 mins, stirring occasionally, until starting to soften
  3. Add the paprika, cumin and cinnamon, cook for 1 minute, then stir in the kidney beans, black beans, tomato and stock
  4. Bring to the boil, then reduce to a simmer, cover and cook for 20 mins, stirring occasionally, until the sauce starts to thicken
  5. Meanwhile, cook the rice according to the pack instructions
  6. Stir in the lime juice, then serve topped with the coconut yogurt, coriander and chilli, with lime wedges and rice on the side

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