Vegan Chilli with Pasta & Zingy Lime Yoghurt

Serving size

1 person 2 people 4 people

Ingredients

80g coconut yoghurt

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
400g passata

(tomatoes, salt, citric acid)
460g red kidney beans

(Rehydrated red kidney beans, water, salt.)
1 unwaxed lime
1 handful of fresh coriander
11g vegetable stock powder

(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
250g brown rice fusilli pasta (Soya)

(Brown rice flour 100%)
80g sliced kale
140g sweetcorn

(sweetcorn, water, salt)
2 tbsp Mexican spice mix

(Oregano, Smoked Paprika, Coriander, Cumin)
2 garlic clove
2 pepper
1 onion

Allergens

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	110Kcal	529Kcal
	461kJ	2212kJ
Fat	2.5g	12g
of which saturates	1.0g	4.7g
Carbohydrates	17g	84g
of which sugars	2.9g	14g
Protein	3.7g	18g
Salt	0.34g	1.6g
Fibre	2.8g	14g

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Vegan 1/3 daily fibre 8 plants Low sat fat Family classics

Vegan Chilli with Pasta & Zingy Lime Yoghurt

Prep time: 20 mins

Total time: 25 mins

Cuisine: Mexican

Food group: Vegan

Get your saucepan out and chuck in creamy kidney beans, saucy tomatoes and warming Mexican spices. Add sweetcorn, peppers and kale for veggies. Dollop onto our brown rice fusilli pasta, then drizzle with cooling lime yoghurt to balance the heat.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a sieve, a grater, a measuring jug & a small mixing bowl

Prep & soften the veg

Finely dice the onion and peppers. Finely chop or crush the garlic
Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion, peppers and garlic and cook for 4-5 mins, until softened

Cook the pasta

Add the pasta to the saucepan and boil for 7-8 mins, until cooked, then drain

Get your simmer on

Add the spice mix to the veggie pan (use half for less heat) and cook for 1 min
Drain and rinse the beans and sweetcorn, then add to the pan along with the passata and 200ml water
Add the stock, stir to dissolve and simmer for 3-4 mins, until the sauce has thickened. Season with salt and pepper

Make the lime yoghurt

Roughly chop the coriander. Zest and halve the lime
Add both to the small mixing bowl, along with the yoghurt and lime juice (to taste), a pinch of salt and pepper

Last bits & plate up

Pick the woody bits from the kale, then stir into the chilli sauce along with the cooked pasta
Simmer for a final 3-4 min, until the kale has wilted
Serve the pasta into bowls. Drizzle over the zingy lime yoghurt