15-minute chilli non carne

A meat chilli leans on the beef for both body and flavour, which is exactly what you lose going meat-free, so this version asks the beans and Pinch Chilli to do that job instead. The result is closer to a thick, spiced stew than a soup, in about the time it takes rice to cook.

Ingredients

• 1 × 400g tin kidney beans, drained
• 1 × 400g tin chopped tomatoes
• 2 scoops (50g) Pinch Chilli
• ½ tsp smoked paprika (optional)
• Rice, to serve

Method

1. Add the drained kidney beans and chopped tomatoes to a pan over medium heat.
2. Simmer for 6 minutes, stirring occasionally.
3. Stir in the Pinch Chilli and smoked paprika if using, simmer a further 4-5 minutes until thickened.
4. Serve over rice.

Why it works

Beans already bring texture and protein. What they're usually missing next to a meat chilli is the thick, clingy sauce that comes from hours of reduction. Pinch Chilli shortcuts that part: it thickens the tomato base directly, so the sauce reads as "simmered all afternoon" even though it wasn't.