Chilli without the carne

    1 hour 15 min

    Now you can enjoy the tastes and delights of chilli con carne, but without the meat! You'd never notice that meat is missing in this recipe, it's that good. Double the recipe and freeze the leftovers.

    37 people made this

    Serves: 8 

    • 75ml olive oil
    • 2 onions, chopped
    • 90g celery, chopped
    • 1 large green pepper, chopped
    • 1 large carrot, chopped
    • 1 tablespoon finely chopped garlic
    • 140g mushrooms, chopped
    • 1/4 teaspoon crushed chillies
    • 1 tablespoon ground cumin
    • 2 tablespoons chilli powder
    • 3/4 teaspoon dried basil
    • 2 teaspoons salt
    • 1/2 teaspoon ground black pepper
    • 475ml tomato juice
    • 100g bulgur wheat
    • 350g tomatoes, chopped
    • 1 1/3 (410g) tins kidney beans, undrained
    • 1/2 teaspoon hot pepper sauce, such as Tabasco(R)
    • 2 tablespoons lemon juice
    • 3 tablespoons tomato puree
    • 1 tablespoon Worcestershire sauce
    • 4 tablespoons dry red wine
    • 1-2 fresh green chillies, chopped or to taste

    Prep:45min  ›  Cook:30min  ›  Ready in:1hr15min 

    1. Heat the olive oil in a large saucepan over high heat. Stir in the onion, celery, green pepper, carrot, garlic, mushrooms, crushed chillies, cumin, chilli powder, basil, salt and pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Stir in the tomato juice, bulgur wheat, chopped tomatoes, kidney beans, hot pepper sauce, lemon juice, tomato puree, Worcestershire sauce, red wine and green chillies. Bring to the boil, stirring frequently. Reduce heat to medium-low and simmer, uncovered, 20 minutes before serving.

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    Reviews in English (21)


    Excellent! We loved this! Very filling and flavorful. My husband kept going back for more.  -  11 Jan 2010  (Review from Allrecipes US | Canada)


    This was better than I expected! I left out the bell pepper, mushrooms and red wine because I didn't have them on hand. Otherwise followed the recipe exactly, including the lemon juice and Worcestershire sauce which I was skeptical about. In the end, I'd say to be sure to include these two items and they added a flavor element that "brightened" the rest of the dish. We loved it! I know it will freeze well, so this one will be a staple in our packed lunches.  -  30 Jan 2010  (Review from Allrecipes US | Canada)


    When I make chili I make a huge pot so I can freeze some. So, I tripled the recipe and used three different kinds of beans. I drained them because I don't like the sliminess of the juice. I added some canned vegetable broth to make up for it. I also didn't use fresh tomatoes because winter tomatoes lack flavor so I used diced canned tomatoes and their juice. My kids won't eat mushrooms so I left them out, but I bet it would be great them. I added corn, chipotle and cilantro.  -  03 Jan 2011  (Review from Allrecipes US | Canada)