Vegan chipotle chilli 😍 I cannot believe I don’t see more people raving about the meatlessfarm plant based mince – it is hands down the NICEST vegan mince I’ve ever tried 💯 Tonight I made a giant batch of chipotle chilli with brown rice, avocado and coriander. Unfortunately I didn’t have any kidney/black beans so I used butter beans which were still pretty good 🔥
• 1 tbsp coconut oil
• 1/2 white onion, finely diced
• 1 clove garlic, crushed
• 1/3 pack of Meatless Farm mince
• 1 tin beans (preferably kidney/black but I used butter)
• 1 tin tomatoes
• 1 meat free beef Oxo cube
• 1tbsp chipotle paste
• smoked paprika
• ground cumin
• salt and pepper
• 1 avocado
• Violife grated cheese
• fresh coriander
1 – In a pan soften the onions in coconut oil.
2 – Once the onions are translucent add the garlic and fry for a couple of minutes.
3 – Add the mince and break up with your wooden spoon. Fry for a few minutes.
4 – Add the smoked paprika, cumin, salt and pepper. Fry for a minute.
5 – Add the tin of tomatoes and half fill the tin with boiled water before adding to the pan. I used whole plum tomatoes that I chopped with scissors before adding to the pan. Stir through and cook for a couple of minutes.
6 – Add the chipotle paste, beans and Oxo cube. Let it bubble away for however long you can be patient for! I turned mine down to the lowest heat setting and went for a shower 😂
7 – Just before you’re ready to serve taste to see if you need to season further and add some fresh coriander.
8 – Serve over rice and top with fresh avocado, grated cheese and coriander! Bon appétit ✨