Recipe of the Month: Mexican-style Chilli Non Carne (VE)

Looking for a low-cost, high-protein and vitamin-packed meal that all the family will love? Our Mexican-Style Chilli Non Carne has got you covered! Give it a whirl and let us know what you think – this dish is a particular favourite with our partners!

  • Preparation Time: 10 minutes
  • Cooking Time: 50 minutes


Servings: 10 children
  • 1 1/2 tbsp
  • 260 g
    Onions finely chopped
  • 200 g
    Red Pepper finely diced
  • 1 1/2 tsp
    Mild chilli powder
  • 1 1/2 tsp
    Ground cumin
  • 3 tsp
    Sweet, smoked paprika
  • 3 tsp
    Garlic granules
  • 45 g
    Tomato puree
  • 150 g
    Brown lentils
  • 75 g
    Soya mince dried
  • 600 g
    Chopped tomatoes canned
  • 1,500 ml
    Veg stock
  • 225 g
    Sweetcorn drained
  • 360 g
    Kidney beans rinsed & drained


  1. Heat the oil and cook the onion for a few minutes until soft.

  2. Add the red pepper, chilli, cumin, paprikanand garlic granules and cook for a further 2 minutes, stirring.

  3. Add the tomato puree and cook for a further 2 minutes, stirring.

  4. Add all the remaining ingredients except the sweetcorn and the kidney beans

  5. Stir to combine, bring to the boil and simmer gently for 35 minutes or until the lentils are completely cooked. Add more stock if required.

  6. Add the sweetcorn and kidney beans, bring back to a simmer and cook for a further 10 minutes.

Courses: Main Course
Cuisines: Mexican

Try the Veggie Challenge

You may also be interested to taste

Crunchy Crumble



Main Course

Creamy Cauli Mac ‘N’ Cheese ‘N’ Peas (VE)

vegan cheese burger

Main Course

Planet-friendly cheese burger (ve)


Recipe of the Month: Perfect Pancakes (VE)