vegan chilli

Lovesail’s Mean Bean Vegan Chilli

In the spirit of Veganuary, we thought it was time for another galley friendly recipe with Lovesail‘s mean bean vegan chilli. This is a go-to for us when feeling in need of a hearty meal without too much effort. Most of the ingredients can be chucked in straight from tin to pan, plus it makes a huge batch so there’s usually plenty of leftovers to save you cooking for the rest of the week! It’s so good we’re sure it will even win over you meat-lovers!


Ingredients (Serves 8)

  • Splash of olive oil
  • 1 large onion (diced)
  • 2 stalks of celery (diced)
  • 4 medium carrots (diced)
  • 1 red bell pepper (diced)
  • 4/5 garlic cloves (crushed or diced)
  • 4 tablespoons of chilli powder
  • 1 tablespoon of paprika
  • 1 teaspoon allspice
  • 1 teaspoon chipotle chilli powder
  • 1/2 teaspoon cumin
  • 1 bay leaf
  • 150g of Quorn mince (optional)
  • 1 litre / 4 cups of vegetable broth
  • 1 tin of lentils
  • 1 tin of black beans
  • 1 tin of chopped tomatoes
  • 1 tin of mixed taco beans in spicy tomato sauce (or could substitute with kidney beans)
  • 1 smaller can of sweetcorn
  • Salt/pepper to desired taste
  • Lovesail’s secret ingredient: 1-2 tablespoons of maple syrup (or honey)


Large saucepan

Hob/gas ring

Sharp knife

Preparation and Cooking Time:

50 minutes (quicker version in brackets)


  • Over medium-high heat throw in the splash of olive oil, onion, celery, carrots and Quorn mince. Sauté till soft then add the garlic and cook for a further minute (we sometimes steam the carrots/celery whilst dicing the onions for a quicker meal)
  • Add the spices and bay leaf and cook for another couple of minutes
  • Add the vegetable broth, lentils, black beans, taco beans and chopped tomatoes, bring to boil and then reduce heat to medium-low. Leave to simmer away for 30 minutes or so adding splashes of water if needed (we sometimes microwave the beans and pulses to reduce simmer time)
  • Add the sweetcorn and honey cooking for a further 15 minutes or to desired consistency and season

We usually serve this with rice but switch up our leftovers with pasta/jacket potato/garlic bread OR turn it into tacos/burritos… the dish is super versatile!

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