Go Back
Print

Homemade Vegan Bean Chilli with Soy Chorizo

Course Main Course
Cuisine Mexican
Keyword vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Homemade Vegan

Ingredients

  • 1 Red or white Onion
  • 2 cloves Garlic
  • 50 g Mushrooms
  • 1 tbsp Mild Chilli powder add more to preference as this is for a mild chilli
  • 1 tbsp Cumin
  • 50 g Sweetcorn
  • 1 tin Kidney Beans drained and rinsed
  • 1 tin Mixed beans drained and rinsed
  • 75 g Soy Chorizo
  • 2 tins Chopped tomatoes
  • 1 handful Fresh Corriander
  • 1 tbsp Tamari Sauce opt
  • 1 tbsp Tomato Puree

Instructions

  1. Chop the onion, garlic and mushrooms finely.

  2. Fry the onions and garlic for 1-2 mins on a low to medium heat using preferred oil or water.

  3. Add the mushrooms, chorizo, cumin and chilli powder to the pan and fry for 2 mins.

  4. Add the chopped tomatoes, beans, sweetcorn, tomato puree and tamari sauce to the pan and bring to a boil.

  5. Once brought to boil reduce heat, add fresh coriander and simmer for 5-10 mins

  6. Season to your taste and serve with some rice, salad, baked sweet potato or even toast

Recipe Notes

Store in an airtight container for up to 3 days. Freeze for up to 6 months.

**For EXTRA heat add some fresh green chilli**