Store Cupboard Bean Chilli with Almond Cream Cheese

Serves 4

Quick and easy bean chilli with a tangy almond sour cream. This recipe takes less than thirty minutes and can easily be adapted to whatever you have in the cupboard or freezer. Perfect for cooking in a big batch and shoving in the freezer for whenever you or your family need!


Put a dash of oil in a pan and fry off the onions and celery and cook for ten minutes until soft – Add the spices and bouillon and cook for another 2 minutes

Tip beans and chopped tomatoes before adding 1/2 tin worth of water and cook for another ten minutes before adding the sweetcorn and cooking for a final 10 minutes

Season to taste

In a small bowl, add the cheese spread and mix in lemon, vinegar and sea salt and mix to create the sour

Assemble in bowl to serve and enjoy


(For the chilli)
100g frozen chopped onions
4 celery stalks sliced thinly
1 x tin chopped tomatoes
1 tbsp vegan bouillon powder
1 x 400g tin of red kidney beans
260g sweetcorn
1 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1/2 tsp cayenne pepper
1/2 tsp cinnamon
Brown rice (to serve)


(For the almond sour cream)
1 x 150g natural cheese spread
Juice 1/2 lemon
1/4 tsp of Apple cider vinegar
Pinch of sea salt