We've given the spicy vegan cult classic 'Chilli Sin Carne' a Profusion twist with our soy-free Organic Pea and Fava Protein Mince. Full of punchy flavours and high in plant-based protein, this is a great one to batch cook for the week!

1 tbsp rapeseed oil

1 large onion, finely chopped

2 garlic cloves, finely chopped

1 red chilli, finely chopped

½ tsp ground cumin

1 tbsp paprika

1 tsp chilli powder

250g (2 packs) Profusion Organic Pea & Fava Protein Mince

400g tin chopped tomatoes

3 tbsp tomato purée

300ml vegetable stock

1 green pepper, seeds removed and cubed

1 yellow pepper, seeds removed and cubed

1 carrot, grated

400g tin kidney beans in water, drained

1 tsp cornflour

handful fresh coriander, finely chopped

To serve:

1 Avocado, chopped

4 tbsp crème fraîche

1 fresh chilli, finely chopped

Fresh coriander leaves

  1. Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook for 4-5 minutes, or until soft.
  2. Add the red chilli, cumin, paprika and chilli powder and cook for 1 minute. Add the Pea and Fava mince and cook for 2-3 minutes.
  3. Add the chopped tomatoes, tomato purée, vegetable stock, peppers and carrot and bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
  4. Add the kidney beans and cook for 5 minutes. Mix the cornflour with 1 tablespoon water, then add it to the pan and cook for a further 5 minutes. Stir in the coriander.

Serve the chilli topped with the avocado, crème fraîche, fresh chilli and a sprinkle of coriander leaves. Enjoy!

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