Chick*n Mince Chilli Con Carne

Chick*n Mince Chilli Con Carne

Serves 4

A lean, mean Chick*n Mince chilli, packed with plant protein and full of rich and spicy flavour.


  • 1 pack VFC frozen Chick*n Mince
  • 2 tbsp light olive oil
  • 1 onion, diced
  • 1 small red pepper, diced
  • 1 small green pepper, diced
  • 1 clove garlic, chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp dried chilli flakes (or more if you like!)
  • 1 tin mixed beans in water, drained
  • 1 tin chopped tomatoes
  • 1 tbsp tomato puree
  • 1 vegan beef or vegetable stock cube
  • Few sprigs of fresh coriander, chopped

To serve:

  • Tortilla chips
  • 1 avocado, sliced
  • Salsa and vegan soured cream
  • 1 lime, cut into wedges


  1. Heat 1 tbsp of the oil in a large deep frying pan and fry the VFC Chick*n Mince for a few minutes, until golden. Tip into a bowl.
  2. Add the rest of the oil to the pan and fry the onions and peppers for 3-4 minutes.
  3. Add the garlic, cumin, paprika and chilli flakes and cook for another minute.
  4. Return the mince to the pan along with the beans, chopped tomatoes and tomato puree. Crumble in the stock cube and add a splash of water. Stir and simmer for about 15-20 minutes. Taste and add a pinch of salt if needed.
  5. When the chilli is ready, slice the avocado and limes.
  6. Spoon the chilli into bowls, add a few slices of avocado and sprinkle on the coriander. Serve with tortilla chips, salsa, vegan soured cream and lime wedges to squeeze over.

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