Veggie Mince Chilli with rice
Welcome back to No Meat Monday (Week 6). This week, Our Veggie Mince Chilli is proof that comfort food doesn’t need beef to bring the heat. Packed with plant-based mince, beans, peppers, and a smoky swirl our home smoked chilli sauce, this bowl is hearty enough to fuel your week—and light enough to keep your conscience clear.
Today’s plate involves the joy of making things from scratch. No shortcuts. No meat. Just layers of flavour spun from flour, eggs, and a spiraliser.
The onions are slowly caramalised in olive and balsamin vinegar until they surrender their sharpness and turn jammy, sweet, and golden. Folded into fresh pasta parcels with creamy goat’s cheese—tangy, earthy, and just a little wild.
What makes it so good:
Rich, slow-cooked flavour with zero compromise
Protein-packed thanks to beans + veggie mince
Perfect for sharing after a cycle, hike, or just a long day
Serving idea: Ladle it over rice, scoop it with crusty bread, use it as a topping for jacket potato or have it with a bowl of fries or spiralised courgette.
Fresh taste and texture – In my opinion, this version is better than the meat one. The veggie mince has more that enough body to stand up to the beef alternative and you can get great flavours by experimenting with the other ingredients to suit your taste.
This is another meal that’s great for batch making and freezing.Imagine warming up with this chilli after a crisp autumn bike ride or walk. The spice mirrors the fire in your legs, the comfort mirrors the joy of the journey.
What I Ate Today
Breakfast
Poached eggs on toast
Lunch
Nothing today
Dinner (Featured Meal)
Veggie Mince Chilli with homemade flatbread and a bowl of fries
2
servingsIngredients
2 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 red pepper, diced
1 green pepper, diced
1 fresh chilli (optional, for extra heat), finely chopped
300 g plant-based mince (soy, pea, or mushroom-based)
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
½ tsp chilli flakes (adjust to taste)
1 tsp dried oregano
1 x 400 g tin chopped tomatoes
1 x 400 g tin kidney beans, drained and rinsed
1 x 400 g tin black beans (or pinto beans), drained and rinsed
250 ml vegetable stock
Salt and black pepper to taste
Directions
- Sauté the base: Heat olive oil in a large pot. Add onion and cook until soft and golden. Stir in garlic, peppers, and fresh chilli.
- Build the flavour: Add the plant-based mince and cook for 5–7 minutes, breaking it up with a spoon until browned. Sprinkle in cumin, paprika, coriander, chilli flakes, and oregano. Stir well to coat.
- Simmer the chilli: Pour in chopped tomatoes, beans, and vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and rich.
- Finish with freshness: Season with salt and pepper, squeeze in lime juice, and stir.
- Serve & enjoy: Ladle into
Serves 2