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Vegan chilli con carne

Vegan chilli con carne

Donna Essex
Serves 4 - 6
Prep time: 0min
Cooking time: 45min

The perfect bowl of goodness for Bonfire night.

Packed with vegetables and a mild spice, serve with fluffy white rice and sprinkle with fresh coriander for a meal the whole family will enjoy before the fireworks! 

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  • 1.

    Prepare the vegetables by dicing the sweet potato into small cubes, dice the onion, carrots and red peppers

  • 2.

    Place the sweet potato in a pan of water and bring to the boil

  • 3.

    Cook the sweet potato for around 5-10 minutes until al dente (if you over cook the potatoes they will break in the chilli)

  • 4.

    Drain and set aside

  • 5.

    In a large pan add 3 cups of white rice and 6 cups of water and cook for 25-30 minutes

  • 6.

    In the meantime, in a wok add the olive oil and heat over a medium heat

  • 7.

    Add the carrot, onion and red peppers until soft and add the garlic and cook for 2 minutes more (do not burn the garlic)

  • 8.

    Add the spices and oregano to the vegetables and cook for a couple of minutes before adding the tomato puree

  • 9.

    Add the chopped tomatoes and simmer for a 10 minutes to combine the spices

  • 10.

    Drain the beans and add to the chilli along with the dark chocolate

  • 11.

    Simmer for 10 minutes

  • 12.

    Add the sweet potato and olives and gently stir to combine (be careful not to break the sweet potato)

  • 13.

    Simmer for 5 minutes, in the meantime smash the avocados and squeeze some lime juice in and mix with a fork

  • 14.

    Drain the rice and place in a large serving dish (preferably with a lid to keep warm)

  • 15.

    Transfer the chilli con carne to a separate serving dish (preferably with a lid to keep warm)

  • 16.

    Serve with fresh lime wedge, smashed avocado and fresh coriander

  • 17.


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