Chilli Soup with Homemade Sour Cream

This is a hearty, comforting chilli soup with red pepper, seitan mince and kidney beans. Topped with dairy free cheese, and dairy free homemade sour cream. This would be perfect to warm up with on a chilly autumn day

Yield; Four servings Cook time; 30 minutes

You’ll need;

  1. One tablespoon of oil
  2. Two cloves of garlic, minced
  3. One small brown onion, finely diced
  4. One red pepper, de-seeded and chopped
  5. 350g mock mince
  6. Spice mix; two teaspoons of the following; ground cumin, ground coriander, smoked paprika, dried oregano. Finally one teaspoon of hot chilli powder
  7. A tablespoon of tomato puree
  8. One 400g tin of chopped tomatoes
  9. 500ml hot vegetable stock
  10. Salt and black pepper to taste


  • Heat the oil in a large saucepan over a medium heat. Add the garlic, allow it to cook for a minute or two then add the onion, allow them to cook for another five minutes
  • Next add in the red pepper. Mix it through the onion and garlic, give it another five minutes to cook
  • At this point you can add in the mince, spice mix and tomato puree, give it all a good mix to combine
  • After you’ve given the spices a minute or two to cook off, you can add in the tomatoes, stock, and season to taste with salt and pepper. I just added a little black pepper. As always I blend the tomatoes for a smoother soup
  • Allow the soup to gently simmer away for another fifteen minutes, stirring every now and then. While that cooks you can make the sour cream, the recipe for that is here Vegan Sour Cream you can of course use shop bought if preferred
  • Lastly spoon the soup into bowls, top with a little dairy free cheese and sour cream, then serve


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