Chilli Non Carne

JVS image - Chilli Non Carne

JVS image - Chilli Non Carne

Chilli Non Carne
Recipe Type: Vegan
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4-6
This chilli contains no meat, hence the name “non carne” instead of “con carne”. It’s easy to throw together using mostly store cupboard ingredients. A sprinkle of fresh coriander adds a bit of zing.
  • 2 tablespoons sunflower or vegetable oil
  • 1 large onion, chopped
  • ½ courgette, chopped in half lengthways, then sliced
  • 2 – 3 cloves garlic, crushed
  • ½ red pepper, chopped
  • 225 g veggie mince (e.g. Linda McCartney Foods’ “Vegemince”)
  • 2 x 400 g tins chopped tomatoes
  • 1 tablespoon tomato purée
  • ½ teaspoon mild chilli powder (or more according to taste)
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 x 325 g tin sweetcorn, rinsed and drained (approx)
  • 1 x 425 g tin of cooked kidney beans, rinsed and drained (approx)
  • fresh coriander, chopped
  1. Fry onion and red pepper in oil until soft.
  2. Add the garlic and courgette and cook for a few minutes.
  3. Add the mince and spices and fry for 4-5 minutes, stirring constantly. (If the mixture sticks, add some of the tinned tomato juice.)
  4. Add the tinned tomatoes and tomato purée, stir well and simmer for 10 minutes over a low heat.
  5. Add the sweetcorn and kidney beans to the chilli and cook for a further 2-3 minutes.
  6. Sprinkle some coriander on top and serve with a green salad, and rice or fresh crusty bread.


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