Our favourite autumn chili

mexican 1

This is by far my favourite meal to make for friends. Kasia and I made it for a band who stayed with us last week, Sunshine Social, and they liked it so much we got a shout out from them during their set. Yes, it is that good.

The great thing about this recipe too is that most of the ingredients are tinned, meaning  you can usually find them lying around your pantry, and can make it any time of year. Vegetarian mince is the secret ingredient in this recipe, as it keeps the cost low and tastes just like mince with the right spices. You can make one giant pot for all your friends – non-veggies won’t know the difference (we’ve actually tried and tested this, it’s true)

So hold on to your sombreros, because I’m about to spill the mexican beans on how to make the most delicious, easiest, quickest and cheapest veggie chilli sin carne you will ever eat. Ha!

This meal serves 3-4 and will only set you back about £3.15… that’s only 80p per person.




  1. Heat oil in a deep saucepan
  2. On a medium heat, add onions and garlic and fry for a few minutes
  3. Rinse kidney beans, add to the pan and fry for a few more minutes
  4. Add quorn mince and stir around until it begins to defrost
  5. Add tinned tomatoes, corn and spices
  6. Cook on a medium to high heat for around 15 minutes until has reduced a little (you don’t want it too watery)
  7. Serve with rice, a bit of coriander to garnish, and grated cheese to taste. YUM




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