Chilli Non Carne

Meat Free Monday
  • Serves: 4-6
  • Preparation: 10
  • Cooking: 20
  • Ready: 30

This lovely meat free chilli is easy to throw together using mostly store cupboard ingredients.


  • 2 tablespoons sunflower or vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • ½ courgette, chopped
  • ½ red pepper, chopped
  • 225 g veggie mince
  • 2 x 400 g tins chopped tomatoes
  • 1 tablespoon tomato purée
  • 1 teaspoon mild chilli powder (or more according to taste)
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 x 325 g tin sweetcorn, rinsed and drained (approx)
  • 1 x 400 g tin of cooked kidney beans, rinsed and drained (approx)
  • fresh coriander or parsley, chopped
  • freshly ground black pepper


Fry the onion and red pepper in the oil until soft (about 10 minutes).

Add the garlic and courgette and cook for a few minutes.

Add the mince, spices and half the tinned tomatoes and cook for 4-5 minutes, stirring constantly.

Add the remainder of tinned tomatoes as well as the tomato purée, stir well and simmer for 10 minutes over a low heat. Add a few teaspoons of water to each of the empty tomato tins, shake and add this to the mixture too, so that all juice is used and the chilli is not too dry.

Add the sweetcorn and kidney beans to the chilli and cook for a further 2-3 minutes.

Sprinkle some coriander or parsley on top.

Serve with rice, saltine crackers or fresh crusty bread.

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