Chilli Non Carne ★★★★★5 reviews

This simple and delicious classic is sure to please.

Serves 1 | Prep time: 10 mins | Cooking time: 20 mins


  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/4 tsp fennel seeds (optional)
  • 1/4 tsp chilli flakes
  • 1/4 tsp paprika
  • 1/4 large onion, chopped
  • 1/2 garlic cloves, minced
  • 1/4 cup carrot, diced
  • 1/2 red capsicum (bell pepper), diced
  • 1/4 green capsicum (bell pepper), diced
  • 1/4 medium zucchini, diced
  • 1/4 cup canned tomatoes
  • 1 tsp tomato paste
  • 1 cup cooked/canned pinto or kidney beans
  • 1/2 tsp Massel salt-reduced stock powder (optional)
  • Iodised salt to taste (optional)

Cheesy sauce

  • 1/4 cup nutritional yeast flakes
  • Pinch iodised salt
  • 1 Tbsp plain flour (use GF cornflour for GF option)
  • 1/4 cup fortified soy milk


  1. Place all the ground spices in a bowl and mix together well to make your spice mix.
  2. Fry the onion and garlic in a large saucepan until soft. Add the carrot, zucchini, capsicum and continue frying until the vegetables start to soften. Add the spice mix and cook. Stir for a further minute or two to allow the spices to release their aroma.
  3. Add the canned tomatoes, pinto beans, water, tomato paste and (optional) stock powder.
  4. Continue cooking on a low heat (lightly simmering) for about 10 minutes. Taste and add further seasoning if required.
  5. While the chilli is simmering, make the cheesy sauce: mix all the ingredients together and ensure there are no lumps. Heat gently while stirring until the mixture thickens.
  6. Serve the chilli with baked potato, a cob of corn and cover with the cheesy sauce.

Serve with

  • 1 cob of corn (steamed or microwaved for 3 minutes with husk on)
  • 1 baked potato

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DinnerMexicanKidsGluten Free

Leave a Rating or Comment

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  • Paula ★★★★★
    3 November 2021

    Our whole family loved this recipe although I didn’t get around to making the cheese sauce. Highly recommend it!

    • VeganEasy
      5 November 2021

      Thanks for trying it. So glad you and the whole family loved it!

  • Barbara ★★★
    18 November 2020

    Chilli recipe is yummy but 3 stars as doesn’t say how much water to add.
    Plus the cheese sauce was rather unpleasant… I followed measurements exactly and came out super thick consistency like wallpaper paste and the taste was far too musty… We ended up throwing away as was too disgusting to stomach!
    This is a shame as nutritional yeast obvs contains b12 which vegans need… Could the recipe be rewritten to include the yeast in another way to keep same nutritional value?

    • Vegan Easy
      19 November 2020

      Thanks for the feedback Barbara. Glad you liked the chilli😊.
      Sorry to hear about the cheese sauce – that particular cheese sauce recipe is supposed to become quite thick, but you could always make it less thick by adding more soy milk, less flour/corn flour. You could also add extra seasonings of your liking. Or if this type of cheesy sauce is not your cup of tea, you could either try sprinkling the nutritional yeast flakes directly over the top of each portion of chilli, or mix the flakes in with the chilli.

  • janet van Santen ★★★★★
    11 April 2019

    this is a great recipe, easy and completely satisfying with the corn and baked potato. (baked the potato in the air fryer)

  • Anna Prasannan ★★★★★
    7 July 2018

    The large baked potato was not really cooking properly, had it cooking for about 45 minutes and it was still hard. Not sure what I did wrong!
    Chilli mix is delicious and used dairy free parmesan sprinkled on top :)

  • Janine ★★★★★
    12 June 2018

    Best one yet added onion salt on potato and no cheese sauce sprinkle of mozzarella sheese delicious