Posted on

Chilli sin carne recipe


Serves 6


  • 2 tbsp extra virgin olive oil
  • 4/5 cloves of garlic
  • 1 medium/large onion
  • 1 large red pepper
  • 6 medium white cap mushrooms
  • 1 pack frozen vegan Quorn/free from mince (approx. 450g)
  • 400g dry kidney beans, cooked/tinned, rinsed
  • 400g dry black beans, cooked/tinned, rinsed
  • 1 cup red lentils
  • 1 tin chopped tomatoes
  • 400g carton passata or 3 tbsp tomato purée
  • 1.5 tbsp chilli powder
  • 1 tbsp ground cumin
  • 2 tsp paprika
  • Dash of cayenne powder
  • 1 tbsp sriracha (or any hot sauce)
  • Dried or fresh coriander and oregano  to taste
  • Salt and pepper to taste
  • Generous dash Henderson’s relish (optional)


In a large frying pan on a med/high heat, fry the onion and pepper in oil for a couple of minutes until they begin to soften – add crushed garlic, chilli powder, ground cumin, paprika, cayenne powder and herbs if using dried, and stir continuously for another 30 seconds to a minute to stop the garlic and spices from sticking.

Once the onion and pepper are well coated and fragrant, add the chopped mushrooms and mix well for about a minute before adding the mince.

Once everything is well incorporated and the mince is brown/no longer looks frozen (about one/two minutes), add the tinned tomatoes, passata/tomato purée, kidney beans and black beans if using tinned, red lentils and a dash of water/vegetable stock.

Add the sriracha, salt, pepper and Henderson’s relish before reducing the pan to a low simmer for approximately 45 minutes (if your chilli is more on the liquidy side, leave uncovered, if its thicker, half cover with a lid).

Stir every 5-10 minutes to ensure the chilli doesn’t stick and cooks evenly. You can reduce/extend the time it is left to simmer but we’d recommend a minimum of 25 minutes to let the flavours get to know each other. If using dry beans, cook separately until tender and add to the chilli just before serving. If using fresh herbs, add to the pan at the same time as the pre-cooked dry beans or simply use to garnish. Enjoy!



Feel free to play around with different quantities based on your tastes! For example, you could switch out the vegan mince for more beans and sweetcorn, switch up the herbs, or use tomatoes and vegetable stock instead of chopped tomatoes and passata. Eat on its own, top with vegan cheese, put in a wrap with rice and lettuce to make a burrito, or even use to top an oven-baked sweet potato.

To keep this recipe as plastic-free as possible, buy the vegetables and beans loose, look for oil and sauces in glass bottles, replace the free from mince with something else such as other beans, use fresh tomatoes instead of tinned/passata etc., and look for spices and herbs in bulk!

Posted on