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Chilli plates up with rice, guac, and sour cream

Chilli Non Carne

Chloe from Forkful of Plants
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 6
This chilli ‘non’ carne uses walnuts, mushrooms, and black beans for a rich and smoky meatless Mexican feast, a perfect comforting dinner!
5 from 12 votes
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Ingredients
  

  • 1 tbsp olive oil
  • 1 red onion chopped
  • 6 cloves garlic finely chopped
  • 2 medium carrots diced
  • 2 red or yellow bell peppers diced
  • ½ tsp ground cinnamon
  • 2 tsp medium chilli powder
  • 2 tsp smoked paprika
  • 3 tsp ground cumin
  • 250 g chestnut mushrooms finely chopped
  • 1 400g can black beans drained and rinsed
  • 100 g walnuts finely chopped
  • 1 400g can chopped tomatoes
  • 2 tbsp tomato puree
  • ½ tbsp cocoa powder (optional)
  • 2 tbsp soy sauce
  • 2 tsp liquid smoke (optional)
  • 1 lime juiced
  • 3 tbsp dairy-free yoghurt

Instructions
 

  • Heat the oil over a medium heat in a large pan. Add the onion and garlic, and fry them off for about 4 minutes until softening and aromatic.
  • Next, throw in the carrots and bell peppers and cook for a further 4 minutes until beginning to soften.
  • Add in the cinnamon, chilli powder, smoked paprika and cumin and stir them through.
  • Next add the mushrooms, beans, walnuts, chopped tomatoes, tomato puree, cocoa, soy sauce, and liquid smoke if using. Fill the chopped tomatoes can with water and add it to the pot. Give it all a really good stir to combine, then bring it to a simmer.
  • Leave it to simmer for half an hour, stirring it every so often so that it doesn't stick.
  • Season well and add the lime juice. If you’d like the chilli a little thicker, you can use a potato masher to mash it up a little and create a thicker sauce. Stir through the yoghurt.

Notes

This is a recipe which I love to just throw in the slow cooker and leave to do it’s thing. If you have a multi-cooker with a sautee function, you can follow the steps above. Swap out the 30 minutes simmer, for a 4 hour slow cook on high. 
If you can’t sautee in your slow cooker, just fry off the onions and vegetables in a pan. Add them to your slow cooker along with the rest of the ingredients, stir, and cook the chilli non carne for 4 hours on high.
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