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serves 4 people 


378 calories 

25g carbohydrates

26g protein

18g fat




1 tbsp. of olive oil

1 large white onion, diced

1 finely chopped red chilli

2 cloves of garlic, minced

2 tsp. of ground cumin

1 tsp. of ground coriander

1/2 tsp. of cinnamon

1 tbsp. of apple cider vinegar

4 tbsp. of franks hot sauce (optional)

400g / 1 can of tinned tomatoes

200ml of warm water

2 tbsp. of tomato puree

350g of meat free mince alternative

150g / 1/2 can of sweet corn

400g / 1 can of kidney beans 






  1. Add the olive oil to a hot pan and stir in the onion, chilli & garlic cooking for up to 5 minutes.

  2. Once slightly browned, stir in the cumin, coriander, cinnamon, vinegar, hot sauce, water, tomato puree and tinned tomatoes and mix well. 

  3. Add the mince and diced pepper before covering with a lid and simmering on a low heat for 20 minutes.

  4. Finally, strain the excess fluid from the beans and corn and add to the pan, simmering for an additional 8-10 minutes or until the fluids have thickened. 

  5. Serve your chilli with cooked rice, over a hearty jacket potato or even with a zingy salad! 

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