Making a super delicious low-meat chilli con carne has never been easier.

The Pulse Collective’s Mexican Chilli Beans has got all the smokiness and chilli nuances that will make it sing.

If you want to turn it from a chilli non carne to a chilli con carne then all you have to do is brown off some good quality mince and then mix in the chilli beans.

We’ve already done a lot of work on the recipe to get lots of umami (meatiness) in there in the form of fermented fava beans, tamari soy sauce, and mushroom powder – so you won’t need a lot of meat to give it an extra flavour boost. We’d recommend 30-50 grams per person. You really don’t need more than that.

The salad it comes with in this video works really, really well with chilli beans, but it could of course be any other type of veggie creation you like. If you do want to make this salad then this is what you need:

• Corn on the cob, grilled or pan fried

• Red onion, thinly sliced and pickled in lime juice, brown sugar and sea salt

• Tomato

• Cucumber

• Baby spinach or any other leaf or lettuce

• Red pepper, oven roasted or grilled

• Avocado

• Coriander

• Pumpkin seeds, toasted

• Good quality feta cheese

• Olive oil