Chili sin carne with rice - veggie style!


( 2 adults and 2 kids )

  •  wholegrain rice
  • 250 gramsmushrooms
  • celeriac*
  • onion
  • 1  tbsppaprika
  • 2 canchopped tomatoes
  • 140 gramstomato purée
  • 2 cankidney beans
  • 3 tspcumin
  • 2 tspground cinnamon
  • 2 tspdried coriander
  • bay leaves
  •  olive oil
  • 300 gramsloose sweetcorn
  • avocado
  •  wholegrain tortilla chips
  • 200 mlcreme fraiche 18%
  •  salt
  •  pepper
  •  dried chilli
* = Good to know - click the ingredient
= See the recipe - click the ingredient

Fear not! Although we've dialled meat and chilli all the way back, we've dialled flavour and veggies all the way up. This version of the classic con carne is 100% vegetarian and tastes amazing. The meat is replaced by delicious veg and the chilli is sprinkled on according to preference. The recipe is intended for two days, so save the leftovers as filling for wraps tomorrow. Enjoy!


1. Cook the rice according to the packet.

2. Clean and rinse the mushrooms, peel the celeriac and onion. Roughly chop all of the veg and give them a proper whirl in a blender or mini chopper.

3. Cook off the paprika with a dash of olive oil in a big pot. Add the veg and cook for another five minutes. Add the chopped tomatoes, tomato purée, kidney beans, the rest of the spices and bay leaves.

4. Let the lot simmer for 15 minutes, and season with salt and pepper. If you have plenty of time, let it simmer for longer - it adds more flavour.

5. Serve the sin carne with rice, sweetcorn, avocado, tortilla chips and creme fraiche, and top with chilli.

6. Enjoy!


Remember to save the leftovers to use as filling in warm wraps tomorrow.

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