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Chilli no Carne (Vegan)

This vegan twist on a traditional chilli con carne provides a protein-packed, hearty meal that’s full of flavour. It’s one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up store cupboard ingredients.

Ingredients:

Serves 4

  • 1 white onion
  • 1 garlic clove (crushed and finely chopped)
  • 1 red chilli (finely chopped) can remove for children if required
  • 1tsp olive oil
  • 1 red pepper
  • 1 green pepper
  • 1 tsp ground cumin
  • 1tsp ground coriander
  • 1 tsp tomato puree
  • 240g drained mixed beans
  • 100g sliced mushrooms
  • 100g frozen sweetcorn
  • 400g canned chopped tomatoes

Method:

  • Start by chopping up all the vegetables
  • Add to a pan except mushrooms and fry for 7-8 minutes on a medium heat, stirring occasionally
  • Next add the mushrooms and cook for a further 4 minutes
  • Stir in the tomato paste and cook for a further 2 minutes
  • Now add the mixed beans, sweetcorn, chopped tomatoes, cumin and coriander and bring to a simmer, cooking for 15 minutes
  • Serve with freshly boiled rice. If the meal is for children, you could serve with carrot and celery sticks.