Introduction
Imagine this: it’s a weeknight, you’re juggling work, life, and maybe that plant that’s somehow still alive on your windowsill. You want something cozy, comforting, and dare I say, a little bit exciting.
Enter: Chilli Non Carne. It’s like a warm hug in a bowl, but without any of the meat fuss or guilt. This little miracle manages to be hearty and spicy, without making you sweat buckets—or your conscience.
Whether you’re a seasoned vegan, a curious flexitarian, or just here because you heard “chilli” and “no meat” in the same sentence (and thought, “challenge accepted”), this dish is about to become your new best friend.
It’s rich, it’s bold, and it’s packed with all the flavor you want after a long day. Plus, it’s so satisfying you might just forget it’s plant-based—and that’s the secret win.
Ready to plunge into it? Spoiler alert: your taste buds are about to throw a party, and everyone’s invited. Even your carnivore pals won’t know what hit ‘em.
Ingredients
- 2-3 tbsp olive oil
- 400g Meatless Farm mince (plant-powered yum!)
- 2 medium onions, chopped
- 3 garlic cloves, peeled & finely chopped
- 2-3 sticks celery, diced (optional)
- 1-2 tsp hot chilli powder (spice it up!)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tbsp plain flour
- 150ml red wine or extra stock
- 300ml vegetable stock
- 400g can of chopped tomatoes
- 400g can of red kidney beans, drained and rinsed
- 3 tbsp tomato purée
- 1 tsp caster sugar (optional)
- 1 tsp dried oregano
- 1 bay leaf
- Flaked sea salt
- Freshly ground black pepper
These ingredients bring together a lovely plant-based punch that even meat lovers might do a double-take on.
With a splash of red wine and some cheeky chilli heat, you’re all set to make a chilli non carne that’s hearty, wholesome, and happily vegan-friendly.
Flexitarians, consider this your new best plant-based buddy!
How to Make It
Get ready to turn up the heat (and the flavor) with this Chilli Non Carne! Start by warming up 2 to 3 tablespoons of olive oil in a large non-stick pan—because nobody wants their chili sticking around for the wrong reasons. Toss in 2 medium chopped onions and let them sweat it out until they’re nice and clear, like a crystal-clear vegan mind.
Then, invite 400g of Meatless Farm mince to the party and cook it for about 5 minutes until it’s browned all over. This is where the magic starts—your mince is now the perfect canvas for all those bold flavors about to come.
Once your mince is looking fab, throw in 3 finely chopped garlic cloves and a sprinkle of 1 to 2 teaspoons of hot chili powder, depending on how fiery you’re feeling. Don’t forget the 2 teaspoons each of ground cumin and coriander to keep things interesting. Stir it all up and let those spices mingle for a couple of minutes, releasing their aromatic charm.
Now, sprinkle over 2 tablespoons of plain flour and give it a good stir—this little trick helps thicken your chili so it’s satisfyingly saucy, not just a sad soup.
Here’s where you get to pour on the love: slowly add 150ml of red wine (or extra vegetable stock if you’re keeping it alcohol-free) and 300ml of vegetable stock. Then, dump in a 400g can of chopped tomatoes and the star of the bean show—400g of red kidney beans, drained and rinsed like a plant-based pro.
Stir in 3 tablespoons of tomato purée, a teaspoon of caster sugar (if you want a cheeky hint of sweetness), 1 teaspoon of dried oregano, and a bay leaf for some herbal sass. Season with flaked sea salt and freshly ground black pepper to taste, then let it all bubble away gently until your kitchen smells like a vegan dream.
Patience, young beanivore—it’s worth the wait!
Bonus Tips
- Want a smokin’ twist? Toss in a dash of smoked paprika and pretend you’re campfire roasting those beans—minus the bugs.
- Feeling fancy? Swirl in a spoonful of vegan sour cream or cashew cream to cool those chili flames and wow your taste buds.
- Don’t stop at kidney beans—mix in some black beans or pinto for a bean party that even your carnivore friends won’t suspect is plant-powered.
Why You’ll Love It
This Chilli Non Carne is basically the superhero of plant-based dinners—fast on its feet, bold on the taste buds, and flexible enough to handle whatever’s lurking in your veggie drawer.
It’s like the trusty sidekick that makes weeknight cooking feel like a breeze, without skimping on that smoky, spicy kick.
Whether you’re a veggie vet or a curious newbie, this dish plays nice with all kinds of flavors and vibes.
Plus, it’s proof you can have a meaty feast without the actual meat—no cape required.
Nutritional Info
These are estimated values.
Calories: 320
Protein: 18 g
Carbohydrates: 40 g
Fat: 7 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
