Growing up in 1990s Britain as a vegetarian packets of dried Beanfeast were a staple. Beanfeast chilli flavour was a dried mix of flavoured textured vegetable protein (TVP) that was reconstituted with water and boiled. I am nostalgic for those quick and easy Beanfeast dinners, so I wanted to recreate my childhood experience with a homemade version. This recipe is a homemade pantry mix inspired by Beanfeast that can be stored for months and turned into a quick meal. It is suitable for vegans, vegetarians, plant-based diets, and for anyone looking for a quick, budget-friendly, meal using pantry ingredients.
This Beanfeast mix recipe is perfect for storing in a jar in the pantry for quick and easy meals. It can be prepared in under 30 minutes.
This homemade Beanfeast chilli mix is the start of a series of Beanfeast mix flavours so look out for homemade Beanfeast savoury mince, Beanfeast curry, and Beanfeast Bolognese.
Keep the mixes within airtight containers and they will last for months within a cool, dry pantry or cupboard.
Plus the mix can be portioned out, allowing you to prepare anything from a single serving to a family meal.
This homemade Beanfeast chilli mix is high in inexpensive plant protein with each portion providing approximately 26g of plant protein, 13g of fibre, and just 1g of fat.
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Beanfeast historical notes
- A newer version of Beanfeast was available in the 2000s but it was discontinued in 2020, due to low sales despite protest from fans of the product.
- The late 1970s, 1980s, and 1990s were the heyday of Beanfeast as it was a popular cupboard staple in many vegetarian kitchens. Produced by Batchelors, the dried mixture provided a convenient alternative to meat mince and it was available in flavours such as - Beanfeast Mexican chilli, Beanfeast Bolognese, Beanfeast Mince, and Beanfeast Curry. Some claim there was a Beanfeast Paella flavour available in the mid-80s.
- Early versions of Beanfeast contained genetically modified (GM) soya but after public outcry, Bachelors removed the GM ingredients in the late 1990s.
- Home cooks used Beanfeast to prepare many vegetarian meals such as cottage or shepherds pie, used as a stuffing for whole bell peppers or courgettes, and other family meals.
- Nowadays, supermarkets offer a wide range of vegetarian, vegan, and plant-based options but back in the vintage British eras, foods and mixes based on lentils, TVP (textured vegetable protein), pulses, and beans formed the backbone of many meat-free diets.
- Beanfeast, a dried mixture that had to be reconstituted with the addition of water, was popular because it had - a long shelf life, no need for refrigeration, budget-friendly, high in protein and fibre, and versatile as could be turned into a variety of dishes.
- Many people took packets of Beanfeast on expeditions, hikes, and camping as it was a small lightweight package (usually about 120 grams) that could be easily slotted into a backpack.
- It was also a student favourite due to its budget friendliness, and popular with the elderly as it could be prepared easily and served with instant mashed potatoes.
- Having a few packets of Beanfeast at the back of the kitchen cupboard or pantry provided a useful standby for those times when vegetarian visitors popped in or a quick meal was needed. I remember one of my favourite meals as a teenager was Beanfeast served over a baked potato.
Please note: This recipe is my homemade recreation inspired by the discontinued Beanfeast product. It is not affiliated with or endorsed by Batchelors.
Call out! Does anyone still have an old Beanfeast packet or photograph of the packaging showing the ingredients?
I can't find the exact ingredient list on the internet and I would really love to know just to satisfy my curiosity!
I can't recall from memory the exact ingredients.
My homemade recipe for Beanfeast aims to create a quick, easy to prepare, and delicious alternative to Beanfeast, so we can still enjoy this taste of vintage nostalgic Britain. However, even if you disliked the original Beanfeast you will likely enjoy this re-creation as you have more control over the end flavours - simply adjust the seasonings and flavours to taste.
What is TVP?
TVP (textured vegetable protein) is a dried, relatively inexpensive meat substitute made from defatted soy flour. In the UK it is often sold as TVP mince, TVP chunks or soya mince, while in the US it may be labelled TVP, soy crumbles, or textured soy protein. Once rehydrated and cooked, TVP has a similar texture to minced beef, making it ideal for chilli, Bolognese, cottage pie, shepherds pie, and other savoury recipes. The TVP acts like a sponge as it soaks up any flavour that you add to it which makes it incredibly versatile.
How to prepare
The dried Beanfeast chilli mix can be prepared in advance and stored within an airtight container somewhere cool and dry, for a few months. This mixture is very handy to have in the pantry for quick, easy and wholesome meals.
Usually recipes call for the TVP to be rehydrated before using but for this recipe soaking in liquid isn't necessary.
No added fats like oil are required for this recipe. It naturally packs a lot of flavour so oil is not required.
UK vs US chilli powder
This recipe was tested using UK chilli powder (100% ground dried chillies). American chili powder is often a milder spice blend containing additional seasonings such as cumin, paprika, oregano, and garlic. If using a US chili powder blend, adjust the amount and seasoning to taste.
Prepare the homemade dried Beanfeast chilli mixture:
Step 1: Add the dried textured vegetable protein (TVP) mince to a mixing bowl.
Step 2: Stir through the cumin powder, onion powder (or granules), garlic powder (or granules), stock powder (or crumbled dried stock cube - I used a vegetable OXO stock cube), dried mixed herbs, chilli powder, paprika, salt, pepper, and sugar. Store the mixture in an airtight container until ready to use.
Prepare the homemade Beanfeast chilli:
Step 1: Add the dried chilli mixture to a non-stick pan.
Step 2: Next, add the soy sauce and tomato paste.
Step 3: Pour in the boiling water and stir well.
Step 4: Bring to the boil and simmer for 10 minutes.
Step 5: Stir through the red kidney beans, and cook for 5 minutes.
Step 6: Season with red wine vinegar (optional but highly recommended) and extra salt if necessary.
Step 7: Serve with rice or couscous or scoop some on top of a baked (jacket) potato. A spoonful of vegan mayonnaise or creme fraise is a nice addition.
Variation
For a variation add diced bell pepper to the Beanfeast chilli at the beginning of cooking, and near the end of cooking add canned sweetcorn along with the kidney beans.
This variation stretches the recipe further and adds extra vegetables. It can also bulk out the meal into more portions.
More traditional recipes with chilli
What is better than tucking into a warming bowl of home-made chilli on those colder days. I have a few more family favourite recipes to share that features chilli powder.
For another vegan chilli recipe this Vegan Chilli can be easily prepared in a slow cooker or stove-top, and this Vegan Chilli Macaroni Cheese is another quick one-pot meal.
This Vegan Chicken Coriander is adapted from a British vintage recipe and tastes like a white chilli, whereas this Vegan Old-Fashioned Stew utilises chilli powder as well as curry powder to create one of my favourite stews.
Chilli sides
My family love these Old-Fashioned Cornbread Muffins to soak up the chilli flavours. The muffins can be baked in a baking tray instead if preferred. And for an easy cornbread that can be prepared in the slow cooker this Steamed Cornbread is just delicious.
We also love these quick Refried Beans which can add extra flavour and wholesomeness to any chilli dinner or even on their own as a snack, or as a burrito filling. My daughter loves eating a spoonful of refried beans straight from the refrigerator.
For another delicious chilli accompaniment these Loaded Potato Wedges are ideal.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Homemade 1990s Beanfeast Chilli
Equipment
- non-stick saucepan or deep frying pan / skillet
- mixing spoon
- Mixing bowl
- Airtight container for example, a Kilner jar, however this is only required if storing the dried mixture before cooking
Ingredients
Basic dried chilli mix: (prepares roughly 185 grams / 6½ oz of dried mixture)
- 150 grams TVP (textured vegetable protein)
- 1 tablespoon dried onion [or granules]
- 1 tablespoon dried garlic [or granules]
- 1½ teaspoons chilli powder [I use 100% dried chilli powder, if you use a different type of chilli powder then adjust the amount used to taste]
- 2 teaspoons paprika powder
- 1½ teaspoons cumin powder
- 1 teaspoon dried mixed herbs
- 2 teaspoons stock powder [or 1 stock cube - I used 1 vegetable OXO stock cube]
- 2 teaspoons sugar [I use granulated sugar]
- 1 teaspoon salt [I use sea salt]
- ¼ teaspoon black pepper
Additional ingredients:
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 can kidney beans [1 x 400grams (14oz) can, or about 260 grams cooked beans]
- 1600 millilitres water, boiling [1.6 litres / 1.6 Quarts]
Stir through at the end: (optional but highly recommended)
- 2 teaspoons red wine vinegar
Instructions
Prepare dried chilli mix: (Store in an airtight container in a cool, dry place. It will be fine for a few months).
- Mix dried TVP, onion powder, garlic powder, chilli powder, paprika, cumin, salt, pepper, dried mixed herbs, sugar, and stock powder, together well. Store in an airtight container in a cool, dry place such as a pantry or kitchen cupboard.The mixture will prepare about 185 grams of dried mixture which will provide at least 4 portions when reconstituted and cooked. However, exact portion sizes depend on appetites, portion sizes, and accompaniments.150 grams TVP (textured vegetable protein), 1 tablespoon dried onion, 1 tablespoon dried garlic, 1½ teaspoons chilli powder, 2 teaspoons paprika powder, 1½ teaspoons cumin powder, 1 teaspoon dried mixed herbs, 2 teaspoons stock powder, 2 teaspoons sugar, 1 teaspoon salt, ¼ teaspoon black pepper
Prepare homemade Beanfeast chilli: (The following instructions use the entire batch of dried chilli mix)
- Add the TVP chilli mixture to a saucepan or deep skillet.
- Add the soy sauce, tomato puree, and boiling water. Stir well until the tomato puree is fully incorporated.2 tablespoons tomato paste, 2 tablespoons soy sauce, 1600 millilitres water, boiling
- Over a medium-high heat bring to the boil.
- Lower the heat and simmer for 10 minutes, stirring frequently.
- Stir through the kidney beans, and simmer for a further 5 minutes, stirring frequently. If the chilli becomes too thick, stir through a splash of hot water or vegetable stock.1 can kidney beans
- Season with red wine vinegar, and perhaps some extra salt, sugar, pepper, to taste. Sometimes I add a few extra pinches of sugar, salt, and a little extra red wine vinegar, as ingredients vary so new batches of chilli mix may vary in flavour.2 teaspoons red wine vinegar
Serving suggestion
- Delicious served with rice, couscous, baked potato, mashed potatoes, and/or tortilla chips. A spoonful of vegan mayonnaise or creme fraise is a nice addition, as is a side of vegan coleslaw.
Notes
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- ½ can kidney beans (about 120-140g (5oz) cooked beans)
- 800ml boiling water
- 1 teaspoon red wine vinegar
Nutrition
Comment
If you prepare this homemade Beanfeast chilli mix then I would love to know how you got on with the recipe. Drop a comment below. All feedback is very much appreciated.
This homemade Beanfeast chilli mix is the first in a series of homemade beanfeast mix recipes.
Look out for homemade Beanfeast savoury mince, homemade Beanfeast Bolognese mix, and homemade Beanfeast curry mix, which are all coming soon.
Jacq says
This is a family favourite but I would love to know how you get on with the recipe. Drop a comment below. I appreciate all feedback. Take care! Jacq x