Chilli Non-Carne ★★★★★2 reviews

Chilli is such a versatile dish. You can serve it simply with rice or on a baked potato, or use it to make tacos or enchiladas. You can adjust the heat by adding less or more chilli flakes.


Spice Mix:

  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp fennel seeds (optional)
  • 1 tsp chilli flakes
  • 1 tsp black peppercorns
  • 1 tsp paprika
  • 1 tsp salt

  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 medium carrot, diced
  • 1 zucchini, diced
  • 1 red capsicum, diced
  • 1 green capsicum, diced
  • 4 large field mushrooms, roughly chopped
  • 1 can red kidney beans
  • 1 can tomatoes
  • 2 Tbsp tomato paste
  • 1/2 ‘beef style’ vegan stock cube


If you are using whole seeds then first grind all of the spices together in a pestle and mortar or spice grinder.
Fry the onion and garlic in a large saucepan until soft.
Add the carrots, zucchini, capsicum, mushrooms and continue frying until the vegetables start to soften.
Add the spice mixture and cook stirring for a further minute or two to allow spices to release their aroma.
Add the canned tomatoes, kidney beans, tomato paste and stock cube.
Continue cooking on a low heat (lightly simmering) for about 30 minutes. Taste and add further seasoning if required.

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Leave a Rating or Comment

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  • Breda
    14 March 2020

    Made it today and it tastes amazing

  • John ★★★★★
    14 June 2019

    Family with 4 kids and we have been eating this all the time since I found this site a cpl years back.

  • Nicole ★★★★★
    8 July 2017

    Made this dish and it was so yummy. It’s now officially hubby’s favourite dish :)