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Vegetarian Chilli

Prep Time:

15 Minutes

Cook Time:

60 Minutes


6 Servings


About the Recipe


For the ‘vegetable base’:  

• 1 cup (120g) walnuts  

• 8 oz. (230g) mushrooms  

• 4 carrots, cut into chunks  

For the chilli:  

• 1 tbsp. olive oil  

• 1 onion, diced  

• 4 cloves garlic, minced  

• 2 jalapeño peppers,  deseeded, finely chopped  

• 4 tbsp. tomato paste  

• 1 tsp. chilli powder  

• 2 tsp. ground cumin  

• 1 tsp. smoked paprika  

• 2 tbsp. soy sauce  

• 2 x 14 oz. (400g) cans diced  tomatoes  

• 1 x 14 oz. (400g) can black  bean, drained  

• 1 cup (240ml) water  

• salt and pepper


Step 1

Place all the ‘vegetable base’ ingredients into a food

processor and pulse until you achieve a chunky paste-like

consistency. Set aside.

Step 2

Heat the olive oil in a large pan over a medium heat. Add

the onions and garlic and sauté gently for 5-7 minutes until

soft. Add the diced jalapeño peppers, tomato paste, chilli

powder, cumin, smoked paprika, and soy sauce.

Step 3

Next add in the chunky vegetable paste and cook for 10

minute, until softened. Season with salt and pepper to


Step 4

Add in the tomatoes, beans, and water. Bring to the boil

and then let it simmer on a low heat for around 45


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