This hearty chilli has loads of beans, lentils and tofu to provide that 'full' feeling. For best results, use dried beans soaked overnight. I prefer to let the chilli sit overnight in the fridge too before serving. Garnish with chopped fresh coriander or parsley.
Soya mince, kidney beans, onion, celery, red pepper and fragrant spices are simmered in a slow cooker to create this hearty, vegan chilli.
A warm, savoury vegan version of an Indian favourite that is easy to make. Serve over basmati rice with yoghurt on the side.
Instead of the usual chilli con carne, try this healthy tofu chilli that's chock-a-block with beans and veggies, too. For even more veg, try adding a chopped red pepper and some diced courgette.