top of page

Plant-Based Chili

Delicious plant-based chili that can be eaten as is or repurposed in a burrito, sandwich, on pasta or even with potatoes!

By Dr. Michelle Chen (IG: @run2food)


  • 100g plant-based mince

  • 1 x small onion, sliced ⁣

  • 1 x small zucchini, diced ⁣

  • 400ml vegetable stock⁣⁣

  • 1 x 400g tin of canned tomatoes⁣

  • 2 x 400g tin of mixed beans, drained & rinsed⁣

  • 1 teaspoon oil ⁣

  • Spice mix: 1 tablespoon ground cumin, 2 teaspoons smoked paprika, 1/2 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon salt ⁣

  • *Optional: chilli powder to taste ⁣ ⁣

To Serve:⁣

  • Steamed rice ⁣

  • Lime⁣

  • Fresh coriander ⁣ ⁣


  1. In a small bowl, add together all the spices for the spice mix⁣

  2. In a pan on medium heat, cook the onion & zucchini in oil for 2-3 minutes until softened. ⁣

  3. Add in the spice mix and sautéed for another 1-2 mins. Then add the mince, stock, canned tomatoes and beans. Bring the mixture to a boil then reduce to low heat. Simmer for 10 minutes until the chilli is thickened.⁣

  4. Serve over a bed of rice with a squeeze of lime and sprinkle of coriander.⁣

  5. Enjoy! ⁣


bottom of page