Mexican-Style Plant-Based Mince & Bean Chilli
with Jacket Potatoes & Tomato Salsa
- Celery
- Almond
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
- Gluten
Ingredients
1 sachet
Vegetable Stock Powder
(Contains: Celery)
1 packet
Black Beans
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 packet
Baby Spinach Leaves
200 g
Plant-Based Mince
(Contains: Soy May be present: Wheat, Gluten)
3
Potato
1
Tomato
1 packet
Plant-Based Grated Cheese
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
1
Carrot
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Cut each potato in half. • Place potato halves on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Arrange each potato to be cut-side down, then roast until crisp and tender, 40-45 minutes.
• Meanwhile, roughly chop baby spinach leaves and tomato. • Grate carrot. • Drain and rinse black beans (see ingredients).
• When the potato has 10 minutes cook time remaining, heat a large frying pan with a drizzle of olive oil over a high heat. • Cook plant-based mince and carrot, breaking up with a spoon, until just browned, 4-5 minutes.
• SPICY! The spice blend is hot, use less if you're sensitive to heat. Reduce the heat to medium high. Add garlic paste, tomato paste and Mexican Fiesta spice blend and cook, until fragrant 1-2 minutes. • Add the water, vegetable stock powder and black beans and cook until slightly thickened 2-3 minutes.
• While the chilli is cooking, combine the tomato and spinach and a drizzle of white wine vinegar and olive oil in a medium bowl. • Toss to coat and season to taste.
• Divide jacket potatoes between plates. Top with Mexican-style plant-based mince & bean chilli. Sprinkle over plant-based grated cheese. • Spoon over tomato salsa. Sprinkle with flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The chilli delivers bold, satisfying flavour with a good kick of spice that even hesitant kids enjoyed.
- Ease of prep: Straightforward to put together, and easy to adapt with lentils, chickpeas, or meat if preferred.
- Suggestions: Adding sour cream, avocado, or garlic bread on the side gives the dish more substance and balances the saltiness some noticed. If the spice blend feels too hot, use a little less, as the recipe itself flags it as quite spicy.
- Portions: Some found the serving size on the smaller side and simply added an extra potato to make it more filling.
- Plant-based cheese: Opinions on the plant-based cheese were divided — some enjoyed it, while others found the flavour off-putting and chose to leave it out.
