Vegan spicy bean and vegemince chilli

Serves 8 (good recipe for making a large quantity and freezing)

2 tins chilli beans or spicy mixed beans
2 tins chopped tomatoes
200g vegemince
1 large onion
2 peppers
250g mushrooms
1 heaped tsp chilli powder
rice to serve

Chop the onions, peppers and mushrooms and fry until soft. Add the tomatoes, vegemince, beans and chilli powder, cover and cook over a medium heat for about 15 minutes, stirring occasionally. Add water if the vegemince has soaked up all the liquid and isn’t soft yet. Serve with rice.


From an early age Rick would rather pick up a carrot than a sausage. Not a vegetarian, but would like people to think he was.

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