Vegan Chilli
with Must Chup ‘Big Kick
Preparation time: 10mins
Cooking Time: 35 mins
4-6 People


1 Onion, finely chopped
1tbsp Olive oil
4 Crushed cloves of garlic
¼ tsp Cinnamon
½ tsp Cayenne pepper
1 tsp Dried Oregano
2 tbsp Must Chup ‘Kick’
350g Quorn vegan mince
2 x 400g can chopped tomatoes
400g Kidney Beans
75g tomato puree
100g sun dried tomatoes
250g Sliced mushrooms
25ml Vegan red wine
1 tsp Vegan stock powder
Salt and pepper to taste

  1. In a large pan gently fry the onions in the olive oil
  2. Then add the sliced mushrooms and gently fry for 5 minutes
  3. Add the crushed garlic and spices and cook for 2 minutes
  4. Add the vegan mince and fried until coloured
  5. Pour in the Must Chup ‘Kick and stir well.
  6. Then add the tomato puree, red wine, chopped tomatoes and kidney beans.
  7. Add the stock powder to half a pint of boiling water and then pour into the pan.
  8. Season with Salt and pepper
  9. Simmer for 25 minutes and taste
  10. Serve with long grain rice, a dollop of vegan sour cream and some grated vegan cheese