Vegan chilli non carne
Chilli con carne translates to chilli with meat. Of course when following a vegan or plant based diet the meat is out of the question but that doesn’t mean you can’t enjoy a chilli. You just need to think carefully about how to replace the meat.
This vegan chilli non carne is packed full of vegetables and beans for a nutritious, hearty dinner. But, the real secret to this chilli is adding lots of spices for a real hit of flavour. Serve vegan chilli non carne with fluffy white rice or a jacket potato. It would also work well in a burrito.
Sprinkle over some chopped coriander and sliced red chillies. Added extras could include sour cream or avocado to add some creamy contrast to the dish. Adding vegan meat alternative is also optional. Just add it after you’ve sautéed the onions and garlic. Roughly 350 g of mince will make this chilli serve 6 instead of 4.
Ingredients
2 tbsp vegetable oil
2 onions, finely diced
2 large cloves garlic, minced
2 peppers, diced
250g mushrooms, sliced
2 tsp ground cumin
1 tsp ground coriander
1 tsp sweet smoked paprika
1 tsp dried oregano
250ml vegetable stock
2 dried chipotle chillies, thinly sliced
1 tbsp tomato purée
800g passata
Hot chilli flakes, optional
800g tinned kidney beans
Small bunch coriander, finely chopped
2 red chillies, finely sliced
Method
1
Heat the oil in a large pan then sauté the onions, garlic for 10 minutes until they are translucent and softened.
2
Add the peppers and mushrooms and cook for another 5 minutes or until they begin to soften too.
3
Stir in the dried spices and oregano.
4
Next add the chipotle chillies, stock, tomato purée, passata and bay leaves.
5
Simmer for 20 minutes then add the beans.
6
Simmer for another 10-15 minutes until the sauce is the desired consistency.
7
Season with salt and pepper.
8
Sprinkle over the chopped coriander and red chillies and serve.
Top tips:
What makes this chilli really authentic (despite not including meat) is the blend of herbs and spices. You’ll find ground coriander, ground cumin, paprika, oregano, bay leaves but best of all, dried chipotle chillies.
The chipotle chillies in particular give the dish a warming heat (rather than one which is overpowering). And the rest of the herbs and spices give a well rounded flavour.
If you want your chilli spicier you can add hot chilli flakes towards the end. Make sure you’re tasting the chilli as you go so you can adjust the flavour and temperature.
The herbs and dried spices are added to sautéed vegetables and before any beans or liquid is added so that they can release their oils and aromas. Once the tomato puree and passata are poured in it creates a really luxurious sauce.
Related Topics
Author: Amy Talbot, Regulatory Affairs Associate
Joined Holland & Barrett: Aug 2005
Amy originally started her career with Holland & Barrett in August 2005 with the Labelling Regulatory team for Vitamins, Minerals and Supplements.
Amy moved over to support the Food Regulatory Team in October 2020 and was promoted to her role of Regulatory Affairs Associate (Food) in February 2021.
In her spare time, Amy likes to go to the gym, listen to a variety of podcasts, read and socialise with friends.
