Chilli Non Carne

The Meatless Farm

Chilli Non Carne in a bowl

This rich flavourful chilli is a firm favourite in our household.


  1. 2-3 tbsp olive oil
  2. 400g Meatless Farm mince
  3. 2 medium onions, chopped
  4. 3 garlic cloves, peeled & finely chopped
  5. 2-3 sticks celery, diced (optional)
  6. 1-2 tsp hot chilli powder
  7. 2 tsp ground cumin
  8. 2 tsp ground coriander
  9. 2 tbsp plain flour
  10. 150ml red wine or extra stock
  11. 300ml vegetable stock
  12. 400g can of chopped tomatoes
  13. 400g can of red kidney beans, drained and rinsed
  14. 3 tbsp tomato purée
  15. 1 tsp caster sugar (optional)
  16. 1 tsp dried oregano
  17. 1 bay leaf
  18. Flaked sea salt
  19. Freshly ground black pepper


  1. Place a large non-stick saucepan over a medium heat with 2-3 tbsp of oil and add the onions, when clear add The Meatless Farm Co mince. Cook together for 5 minutes, until the mince has browned all over. Next, add the garlic, 1 -2 teaspoons of chilli powder, depending on how hot you like you like it, and the cumin and coriander. Fry together for 1 -2 minutes more. Sprinkle over the flour and stir well.
  2. Slowly add the wine, followed by the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar (optional), oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.
  3. Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the sauce has thickened. Adjust the seasoning to taste then serve.

Serve stuffed into peppers or with rice.

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