Chilli without the carne

Chilli without the carne


33 people made this

About this recipe: 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.


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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