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Meatless Chili TexMex style

Craving a hearty, delicious warm meal? No worries, Santiago got you with his TexMex inspired Chili (sin carne of course)!

Recipe for 2 people

· 250 g of Vegan Magic Mince high protein soy-based crumbs

· 200 g of precooked pinto beans

· 1 can of diced tomatoes

· 50 g of tomato paste

· ½ unit of yellow onion, diced

· ½ unit of red bell pepper, diced

· 2 garlic cloves, diced

· 1 jalapeno (or other chili of your preference), diced

· 1 avocado, diced

· 300 ml of vegetable broth

· 150 ml of beer

· 2 tablespoons of smoked paprika

· 2 tablespoons of canola oil

· 1 ½ tablespoons of salt

· 1 tablespoon of chili flakes

· 1 teaspoon of sugar

· 1 teaspoon of cumin

· 1 teaspoon of ground pepper


1. In a medium size pot, add the oil, jalapeno, bell pepper (reserve some for the plating) and salt, and cook them at medium low heat until they have softened, about 6 to 8 minutes.

2. Add the diced onion and garlic and cook until the onion is translucent, about 5 to 6 minutes.

3. Increase the temperature to medium heat and add Vegan Magic Mince high protein soy-based crumbs, smoked paprika, cumin, ground pepper and chili flakes, and cook, stirring often, until golden brown, about 8 minutes.

4. Add the tomato paste and diced tomatoes and let them cook for 1 minute, stirring often.

5. Reduce to medium low heat, and add the beer, vegetable broth, sugar and precooked pinto beans and cook it in a simmer for about 40 minutes.

6. Serve, put in the top some diced avocado and red bell pepper and enjoy!


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