These vegetarian chilli tortilla cups turn a simple, economical pot of chilli into something that looks far more special. The crisp tortilla shells bring welcome crunch, the rice makes it properly satisfying, and a spoonful of cool sour cream balances the warmth of the spices.

Dried soya mince is one of my favourite cupboard staples. It is inexpensive, stores for ages and almost doubles in volume once rehydrated. After soaking, its texture is remarkably close to ordinary mince, making this an easy vegetarian chilli that can even win over committed meat eaters.

The recipe is deliberately flexible. Kidney beans make a lovely everyday batch, while an extra tin of mixed beans—especially one packed in chilli sauce—stretches it into a generous freezer meal. For deeper flavour, choose either a couple of squares of dark chocolate or a splash of lager: both work beautifully, but in slightly different ways.

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Method

1. Rehydrate the soya mince. Put the dried mince into a heatproof lidded container. Dissolve the stock cube in the boiling water, pour it over the mince and stir. Fit the lid and leave for 15 minutes, just as you would soak couscous. Fluff with a fork once the liquid has been absorbed.
2. Start the chilli. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 7–8 minutes until softened. Add the garlic, cumin, ground coriander and chilli powder, then cook for another minute until fragrant.
3. Build the sauce. Stir in the tomato purée, followed by the chopped tomatoes. If using lager, add it now and let everything bubble uncovered for about 5 minutes before continuing.
4. Add the mince and beans. Stir in the rehydrated soya mince and kidney beans. Add the optional mixed beans and their chilli sauce if making a larger batch. Simmer gently, uncovered, for 20–25 minutes, stirring occasionally. Add a splash of water if it becomes thicker than you like.
5. Finish the chilli. If using dark chocolate rather than lager, stir it through during the final 5 minutes and let it melt completely into the sauce. Add black pepper and taste before adding any further seasoning, as the stock and chilli-sauce beans may already provide enough.
6. Cook the rice. While the chilli simmers, cook the rice according to the packet instructions, then drain or fluff and keep warm.
7. Make the tortilla cups. Heat the oven to 190°C/170°C fan/Gas 5. Gently press the mini tortillas into the wells of a muffin tin, folding the sides where needed to create cup shapes. Bake for 6–9 minutes, until lightly golden and firm enough to hold their shape. Leave them in the tin for a minute before carefully lifting them out.
8. Serve. Spoon the rice onto four plates. Fill the crisp tortilla cups with chilli and arrange them over or beside the rice. Add the sliced avocado if you have one, then serve with sour cream, fresh coriander and grated cheese if wanted. Squeeze a lime wedge over each serving just before eating to cut through the richness and brighten the chilli.

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Allergy note: Soya mince contains soya, and flour tortillas normally contain wheat. Dark chocolate, stock cubes, lager and dairy alternatives vary, so check every label if cooking for someone with allergies or specific dietary requirements.