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Vegetarian Chilli Con Carne

Serving Suggestion: Garnish with fresh chopped coriander and serve with guacamole, sour cream and a fresh green salad.


  • Easy
  • Serves 20 children




  • 1kg Tilda Brown & White Rice
  • 2kg Linda McCartney Vegemince™
  • 4 tbsp olive oil
  • 3 large onions, finely diced
  • 3-4 cloves of garlic, chopped
  • 2 red peppers, finely diced
  • 500g mushrooms, sliced
  • 2.5kg tinned tomatoes, chopped
  • 1ltr hot vegetable stock
  • 4 tsp chilli powder
  • 3 tsp cumin, ground
  • 3 tsp marjoram
  • Black pepper, to taste
  • Worcestershire sauce, to taste
  • 1.6kg red kidney beans or mixed beans


  1. Bring a large pan of water to the boil, add the rice and return to a medium boil. Cook for 20-25 minutes depending on required texture. Drain well and keep hot at a minimum of 63°C if not serving straight away.

  2. In a large pan, fry the onions, garlic and peppers in olive oil on a medium heat until tender. Add the Linda McCartney Vegemince™ and fry for a further 3-4 minutes.

  3. Add the sliced mushrooms and all spices then cook for 1-2 minutes. Add the chopped tinned tomatoes, marjoram and stock. Season with black pepper and Worcestershire sauce.

  4. Cook on a low heat for 45 minutes, stirring if necessary. Add the beans and cook for a further 15 minutes. Alternatively, the chilli can be cooked in an oven covered with foil or a lid.

  5. Remove from the heat a good 10 minutes before serving and adjust seasoning if required.