Chilli Non Carne
Chilli Non Carne

Chilli Non Carne

This vegan chilli is full of flavour and is guaranteed to warm you up on a chilly day. Serve it with rice, crusty bread or tortillas.

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Total Time
1 Hour
Spice Mix
1 tsp of chilli powder
2.5 tsp of ground cumin
3 tsp of ground coriander
2 tsp of smoked paprika
1 tsp of dried oregano
¼-½ tsp of dried chilli flakes
2 tsp of cocoa powder
1 small onion
1 red pepper
2 garlic cloves
1 tsp of rapeseed oil
2 tbsp of fresh coriander
1 small yellow pepper
½ green pepper
150g of mushrooms
100g of split red lentils
3 tbsp of vegan red wine
3 tbsp of tomato purée
400g of can tomatoes
1 tsp of white wine vinegar
200ml of vegetable stock
1 x 400g can of red kidney beans
2 tbsp of fresh coriander
Salt & pepper
Step 1

To make the spice mix, put all the spices and the cocoa into a bowl, add 3 tablespoons of water and stir until they form a paste. Set aside.

Step 2

To make the base, roughly chop the onion and deseed and roughly chop the red pepper. Peel the garlic. Put the onion, red pepper, garlic, oil and coriander into a food processor and blitz until finely chopped.

Step 3

Place a large saucepan over a high heat and, when hot, add the base mixture. When the mixture starts to sizzle, reduce the heat to low and cook for about 10 minutes until it starts to dry out and is lightly colouring. Add the spice mix, stir through and cook for 5 minutes.

Step 4

To make the chilli, deseed the peppers and roughly chop. Finely chop the mushrooms. Rinse the red lentils. Add the peppers, mushrooms and lentils to the spiced base mixture, then add the wine, tomato purée, chopped tomatoes, white wine vinegar and stock, stir well and gently simmer for 15 minutes.

Step 5

Drain the kidney beans and add to the pan, season with salt and pepper and stir well. Bring to the boil, then reduce the heat and simmer, uncovered, for 30 minutes.

Step 6

Stir through the fresh chopped coriander and serve hot, in bowls.

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