Campsite cooking: Vegan chilli non carne

Step 1:

Pour the can of chopped tomatoes into a saucepan over a medium heat, then add three-quarters of a can of water to the pan. Add the soy mince and the rest of the dry ingredients then pierce one of the chilli peppers and add it to the mix for flavour. Bring it to a simmer and leave to cook gently for 20 minutes.

Step 2:

Check regularly to make sure the soy mince isn’t absorbing too much liquid. If it looks like it is sticking to the pan, add a little more water.

After 20 minutes, drain the kidney beans, add to the pan and cook for further 10 minutes.

Step 3:

Now cook the basmati rice in another pan according to the pack instructions.

Step 4:

Discard the cooked jalapeño, then serve the chilli on a bed of rice, with chopped avocado and slices of the remaining fresh chilli pepper.

Top tip:

Use beef or pork mince as a meaty alternative to the dried soy mince