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Tenderhearted Texan Chilli

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A spicy stew packed with hearty beans and yummy vegemince! This recipe makes a lot, which is great because it tastes even better for lunch the next day.

Makes 6-8 servings


1 large red onion, diced
2 cloves garlic, minced
1 large red or yellow capsicum, diced
1 tablespoon light olive oil
1 package Vegideli Gourmet Meat-Free Mince
2 x 400g cans diced tomatoes
3 x 400g cans Global Organics beans, drained and rinsed well (kidney and black beans are a good mix)
4-6 tablespoons Mexican-ish chilli spice blend (Hoyt's Cajun blend is excellent)
2 Massel Beef Style stock cubes
A few grinds of black pepper


  1. In a large saucepan, fry the onion, garlic and capsicum in the olive oil until the vegetables are softened and beginning to brown.
  2. Add the beans, mince, stock cubes, chili spice blend and pepper.
  3. Mix thoroughly to coat the ingredients with the chili spice blend.
  4. Add the cans of diced tomatoes and about half a can of water, stirring well.
  5. Bring to a gentle boil, then simmer over low heat for half an hour, stirring occasionally.
  6. Very nice served with corn chips, guacamole and a salad.
Recipe provided by Katherine