Vegetarian Chilli Con Carne

Makes: 6 portions


  • 1-2 TBSP of good quality olive oil
  • 1 medium-sized brown onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, chopped
  • 1 cup of mushrooms, sliced
  • 1/4 head of cauliflower, stemmed and cut into little florets
  • 1 red capsicum, cubed
  • 1 tsp of dried oregano
  • 1-2 tsp of chilli powder
  • 1 TBSP of cumin powder
  • 4 large fresh tomatoes, chopped (or 3 cups)
  • 1 cup of red lentils, soaked and drained
  • ½ cup of good quality vegetable stock
  • 400g or 1 tin of red kidney beans, thoroughly rinsed and drained
  • 2 cups of tomato paste
  • Black pepper to taste
  • Fresh lemon juice to serve
  • Nutritional yeast to serve
  • 1 handful of chopped fresh coriander


  1. In a large pan, cook your chopped onion and minced garlic in olive oil until fragrant.
  2. Add your chopped carrots, mushrooms, cauliflower and capsicum and sauté for about 5 minutes. Add your spices and cook for another 1-2 minutes.
  3. Add your chopped tomatoes, lentils, kidney beans, stock, tomato paste, black pepper to taste and simmer over medium heat for about 20 minutes.
  4. Add a squeeze of fresh lemon and sprinkle with nutritional yeast and fresh coriander just before serving
  5. Enjoy with a beautiful fresh salad.

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