“Chilli non carne” – Kidney bean stew

“Chilli non carne” – Kidney bean stew

Mexican food is one of my favourite cuisines as it is super casual yet really comforting too. I used to make fajitas for dinner with my sister all the time if my mum was ever out for the evening as it was such a simple meal to make. Chilli con carne was another family favourite, but now being vegan I have managed to make a plant-based version, here’s my chilli non carne recipe…

I really love the mixture of flavours and textures in this chilli non carne recipe as it’s packed with paprika and chili spices whilst the chopped avocado and vegan yogurt cools it all down and add some creaminess too.

I added potatoes to bulk up this chilli non carne, but you could add parsnip, butternut squash or whatever vegetable is in season. Whilst the kidney beans do add a source of protein, you could add some vegan mince too, however being on a student budget, I wanted to keep this recipe as cheap as possible!

chilli non carne recipe

I served my stew with rice but I recommend serving any leftovers in a wrap (kind of like a burrito) along with some avocado/vegan cheese (if you have any), then grilling it. If you have any tortilla chips lying around I reckon those would go amazingly crumbled on top.

If you like this Chilli non Carne recipe and craving more Mexican flavours then check out my Mexican Bean Stir fry recipe in the link provided!










Chilli non Carne recipe

A veganised version of a Mexican classic- a perfect option for an easy mid-week meal

Course Dinner
Cuisine Mexican
Prep Time 1 day 10 minutes
Cook Time 40 minutes
Servings 4 people


  • 1 tbsp olive oil
  • 1 tin kidney beans, drained
  • 1 tin chopped tomatoes
  • 1 tbsp tomato purée
  • 2 medium potatoes, chopped roughly 3cm
  • 1 onion, chopped
  • 1 broccoli bunch, chopped
  • 2 handfuls spinach
  • 1 clove garlic, chopped
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp all-purpose seasoning
  • 1 tsp brown sugar or sweetener of your choice
  • salt and pepper

For the rice

  • 2 cups rice
  • 4 cups boiled water
  • 1 vegetarian stock cube

To serve (per portion)

  • 1/4 avocado, chopped
  • 1 tbsp dairy-free yogurt of your choice
  • 1 tbsp nutritional yeast, optional


For the chilli

  1. Heat up a large pan on medium heat, add the oil. Once heated at the chopped garlic followed by the chopped onion and stir

  2. Add chopped potatoes and all the seasoning (all-purpose, cumin, paprika and chili), and stir. Once the onion becomes translucent, add the chopped tomatoes and kidney beans.

  3. Add the chopped broccoli, tomato purée and sugar. Bring to boil and season to taste with salt and pepper.

  4. Simmer (lower heat) for 15 mins, covered with a lid.

  5. Add the spinach and continue to cook for a further 5 mins with the lid off so that the sauce thickens further

For the rice

  1. Rinse rice in a sieve then add to a pan. Add the boiled water and stock cube (stir to dissolve)

  2. Bring to boil then cover with a lid, and reduce the heat to a minimum for 10-15 mins until soft. If there still water yet to be absorbed then drain with a sieve.

To serve

  1. Serve the rice and stew, top with chopped avo, nutritional yeast (optional-for a slightly nutty taste) and vegan yogurt- enjoy!


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