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Method
1
Sauté the base
Heat the olive oil in a large heavy-based pot over a medium heat. Add the finely chopped onion and cook for 8–10 minutes, stirring occasionally, until soft and golden. Add the garlic, diced red and green peppers, and the fresh chilli if using. Cook for a further 3–4 minutes until the peppers begin to soften.
2
Brown the mince
Add the plant-based mince and cook for 5–7 minutes, breaking it up with a wooden spoon, until well browned and starting to catch slightly on the bottom of the pan. That caramelisation is where a lot of the flavour comes from — don't rush it.
3
Build the flavour
Sprinkle in the cumin, smoked paprika, ground coriander, chilli flakes and dried oregano. Stir everything well to coat the mince in the spices. Cook for 1–2 minutes until the spices are fragrant and starting to darken. Your kitchen should smell incredible at this point.
💡 Tip
Toasting the spices directly in the pan before adding liquid is the key to a deep, complex chilli. Don't skip this step — 90 seconds makes a real difference.
4
Simmer the chilli
Pour in the chopped tomatoes, kidney beans, black beans and vegetable stock. Stir everything together, scraping any sticky bits from the bottom of the pot. Bring to a boil, then reduce the heat and simmer uncovered for 25–30 minutes, stirring occasionally, until the chilli has thickened and the flavours have come together.
5
Finish with freshness
Season generously with salt and black pepper. Squeeze in the lime juice and stir through. Taste and adjust — you might want more chilli flakes for heat, or a pinch more smoked paprika for depth. Serve immediately with your choice of sides.
🧊 Freezer friendly
This chilli freezes brilliantly for up to 3 months. Cool completely and portion into containers or bags. It actually tastes better the next day as the flavours deepen overnight — make a double batch and thank yourself later.
My Monday story
Chilli was the first meal I genuinely missed when I started doing meat-free Mondays. It felt like one of those dishes that just had to have meat in it. But after a few experiments with different plant-based mince brands, I found a combination that's honestly better than the original.
The trick is using two kinds of beans — kidney for their bite and earthiness, black beans for their creaminess. Together with good plant-based mince and a proper spice blend, you get a chilli that no one at the table will question.
I make this on a Sunday afternoon when I have time to let it bubble away. Monday evening it goes back on the hob, thickens up beautifully, and dinner is done in minutes. Batch cooking at its best.