Chilli non carne

This is a vegan version of Chilli con carne,it was super popular in the restaurant and I have had many requests for the recipe, so here it is :)

Note. if you would like to make it with meat, omit the Vegan chorizo and add a pork/beef mince when you are frying the onion, garlic etc.  



  • 1 jar Enchilada Sauce
  • 1 tablespoon of extra virgin olive oil
  • 1/2  to 1 teaspoon of Spicy Noccas (gives the whole dish a lift)or chilli flakes to taste. 
  • 1 large onion chopped
  • 1 clove garlic(minced)
  • 1 stick of celery chopped
  • 1/2 cup of water or stock
  • 100g  Vegan Chorizo
  • 200g pinto beans or 1 can of pinto beans, black beans or a mix of beans. 
  • 2 to 3 cups of mixed chopped vegetables (I like carrot, potato, sweet potato, mushroom)
  • 1/2 cup of peas and corn mix.
  • Mexican rice to serve

Cooking Instructions

  1. Heat a large saucepan or frypan ( it will need a lid)
  2. add the olive and heat
  3. add the chopped onion, celery and garlic to the heated pan fry until the onion changes color.
  4. add the  Spicy Noccas if using. 
  5. add the chopped vegetables and mix to coat with the Noccas.
  6. Pop the lid on and let the vegetables cook and sweat a little. (just a few minutes)
  7. add the Enchilada sauce, vegan chorizo,  beans and the water or stock
  8. Place the lid on and simmer until vegetables are cooked through and the sauce has thickened slightly
  9. Add the peas and corn and heat through with the lid off. 
  10. Adjust the seasoning (add more chilli if required) and serve with Mexican rice

Here is a link to one of my fave chopping tools