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Veggie Chilli With Brown Rice

Veggie Chilli With Brown Rice

4.5rating out of 5

(1349 reviews from our customers)

Prep Time

25 min



This veggie chilli is made from soy mince, a wonderful vegetarian product. It plumps up with the aid of a little stock, and absorbs spices, which this chilli is loaded with. Served with nutty brown rice, sour cream & sharp cheddar. Every bit as satisfying as the real deal!

Prep Time

25 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
45g meat free mince †
2 garlic cloves
1 soy sauce sachet (8ml) †
2 tsp whole cumin seeds
40g Irish mature cheddar †
1/2 pot of organic sour cream (114g) †
2 tsp smoked paprika
1 vegetable stock cube †
chilli flakes 3.18
1 tsp fiery chilli flakes
120g fine green beans
1 tin of kidney beans
130g wholegrain rice
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • meat free mince<span class="strong">†</span>
  • 1 garlic clove
  • 1 soy sauce sachet (8ml)<span class="strong">†</span>
  • 2 tsp cumin seeds
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 pot of sour cream (227g)<span class="strong">†</span>
  • 2 tsp smoked paprika
  • vegetable stock pot<span class="strong">†</span>
  • 1 tsp dried chilli flakes
  • 120g trimmed fine green beans
  • 1 can of red kidney beans (400g)
  • 130g brown rice
Typical Values per 100g per serving
Energy 627 kJ
149 kcal
2933 kJ
698 kcal
of which saturates
3.4 g
1.7 g
15.9 g
8 g
of which sugars
20.1 g
3.1 g
94.3 g
14.4 g
Fibre 3.7 g 17.4 g
Protein 8.6 g 40.4 g
Salt 0.73 g 3.43 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
meat free mince
defatted SOYA flour, colour: caramel (e150d)
1 garlic clove
1 soy sauce sachet (8ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
2 tsp cumin seeds
cumin seeds
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
1 pot of sour cream (227g)
2 tsp smoked paprika
ground smoked paprika
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
1 tsp dried chilli flakes
dried chilli flakes
120g trimmed fine green beans
green beans (100%)
1 can of red kidney beans (400g)
red kidney beans , water, salt, calcium chloride
130g brown rice
brown rice
  • Allergens highlighted by † (soybeans, gluten, soya, milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Veggie Chilli

Boil a kettle, then rinse the rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until tender with a slight bite

Once cooked, drain and return to the pot and cover until serving

2 Veggie Chilli

Meanwhile, dissolve the stock cube[s] in 200ml [350ml] boiled water and whisk to combine

Add the meat free mince to the stock and set aside 

3 Veggie Chilli

Peel and finely dice the red onion[s]

Peel and finely chop (or grate) the garlic

Grate the cheddar 

4 Veggie Chilli

Heat a large, wide-based pan (preferably non-stick) with 2-4 tbsp olive oil over a medium-low heat

Once hot, add the paprika, chilli flakes (can't handle the heat? Go easy!) and cumin seeds and cook for 1 min until fragrant and sizzling

Add the red onion with a pinch of salt and cook for 8-10 min or until starting to caramelise

5 Veggie Chilli

Meanwhile, trim the green beans

Add the garlic to the caramelised onions and cook for 1 min further

Add the soaked mince, increase the heat to high and cook for 2 min

Re-boil a kettle 

6 Veggie Chilli

Add the tin[s] of kidney beans (with liquid) and soy sauce to the mince and bring to the boil

Cook until it reaches a chilli-like consistency, then remove from the heat

7 Veggie Chilli

Meanwhile, add the green beans to a pot of boiling salted water over a high heat

Cook for approx. 5-7 min then drain and return them to the pot

Drizzle with olive oil and season generously with salt and pepper


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Serve the veggie chilli over the rice with a dollop of sour cream

Garnish with cheddar

Serve the green beans to the side


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