Homemade 1990s Beanfeast Chilli

Close up of beanfeast chilli served with coucous and a scoop of mayonnaise, cutlery to side.

Course: Dinner, Lunch

Cuisine: British

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 251kcal

Author: Jacq

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.

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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

RECIPE NOTES

How many portions does this make?

The prepared chilli mix serves 4 people as a main meal however portion sizes and appetites vary. If served with accompaniments such as rice, couscous, quinoa, baked potatoes, potato wedges, tortilla chips, refried beans, cornbread, crusty bread, and/or salad, it can provide up to 6 smaller portions. A spoonful of vegan mayonnaise, vegan crème fraîche, or vegan coleslaw makes a tasty accompaniment.

To prepare half the dried chilli mix

If you only require a smaller amount (about 2 servings), use approximately half of the dried chilli mixture (about 90-95g) along with:

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

Cook according to the recipe instructions.

Storage

Store the prepared dried chilli mix in an airtight container, jar, or food storage container in a cool, dry place such as a pantry or kitchen cupboard. The mix should keep well for at least 3 months.

Storing cooked chilli

Allow the chilli to cool before transferring to a covered container. Store in the refrigerator for up to 3 days.

Freezing

The cooked chilli freezes well. Store in freezer-safe containers for up to 3 months. Defrost overnight in the refrigerator before reheating.

Reheating

Reheat in a saucepan over a medium heat until piping hot throughout. A splash of water or vegetable stock may be required as the TVP may continue to absorb liquid as it sits. However, sometimes I find that extra liquid isn't required. Alternatively, reheat in a microwave until thoroughly heated.

Serving suggestions

Serve with rice, couscous, baked potatoes, tortilla chips, cornbread, or crusty bread. A spoonful of vegan mayonnaise, vegan crème fraîche, or vegan coleslaw makes a tasty accompaniment.

This recipe is intended to recreate the easiness and convenience of the original Beanfeast chilli. However, once prepared, the mix can easily be adapted with extra vegetables, beans, or seasonings to suit your tastes and to stretch the recipe further.

Sweetcorn, diced peppers, diced mushrooms, frozen peas, and extra beans all work particularly well. However, for harder vegetables such as carrots or celery it's best to add those pre-cooked.

As a variation I like to add a small can of sweetcorn and a bell pepper.

Use up odds and ends

One of the benefits of this homemade Beanfeast mix is that it can help reduce food waste. Stir through leftover cooked vegetables, a handful of frozen vegetables, extra beans, sweetcorn, diced peppers, peas, or mushrooms. The mix is very forgiving and can easily be adapted to suit what you have available.

Make it spicier or less spicy

Add extra chilli powder or reduce the chilli powder, for more spice add chilli flakes, cayenne pepper, or a few drops of hot sauce, to taste

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.

Add extra beans

Replace some or all of the kidney beans with black beans, pinto beans, mixed beans, or borlotti beans.

Create a smoky chilli

Used smoked paprika for a smokier flavour, or add a few drops of liquid smoke

Please note: This recipe is my homemade recreation inspired by the discontinued Beanfeast product. It is not affiliated with or endorsed by Batchelors.

Nutrition