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Apiaceae: carrot family, Fabaceae: Beans family, Food, glorious food!, Grains, lentils & pulses, Solanaceae: tomato family, Vegetarianism

Chilli sans carne

I made this last night for dinner at a spur of the moment. Unfortunately, I didn’t have any tempeh in the fridge otherwise I would have added it to replace the minced meat. Nevertheless, it turned out really yummy.

  • 1 small onion, chopped
  • 2 cups of cooked beans, or 1 can
  • 4 medium size tomatoes, chopped, or 1 can
  • 1 medium size carrots, cubed
  • 1 small zucchini, cubed
  • 2 flat mushrooms, chopped
  • 1 small green capsicum, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon mixed herbs
  • 1 teaspoon paprika
  • 1 teaspoon chilli flakes
  • ½ cup of water
  • ½ teaspoon smoke paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • Salt and pepper to taste

Heat the olive oil and sweat the onion, add in mixed herbs and all the spices and fry everything on a medium heat for a minute or two. Add in the beans, mushroom and carrot and continue stirring all the ingredients for a further five minutes. Add in the tomatoes and water and lower the heat. Let it simmer until half the liquid has evaporated, add in the zucchini and capsicum, salt and pepper and keep cooking and stirring until almost dry.

Garnish with chopped fresh coriander and serve immediately.

Chilli sans carne



About Urban permaculturist

I have an interest in sustainability; from food security to renewable energy. I am also a keen food gardener and vegetarian cook. For more information, check out my blog at:


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