- 1 Onion, chopped
- 500g Vegan Mince
- ~200ml Vegetable Stock
- 1 1/2 tsp Chili Powder
- 1 can Chopped Tomatoes
- A squirt of tomato puree
- 1 can Red Beans in Chili Sauce
- Oil (for frying)
Fry onion in a saucepan until soft.
Add mince and stock. Cook until brown.
Add chopped tomatoes, tomato puree, and chili powder. Simmer for 10 minutes.
Add red beans in chili sauce.
Simmer for 15 minutes.
Serve with rice.
This is a veganised version of my parent’s chili. I call it a cheat because of using canned beans in chili sauce. Good to make in a batch and freeze.