Chilli Con Carne

Chilli Con Carne

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Spanish

A vegetarian version of the classic chilli con carne where soya granules replace meat


  • Soya granules, soaked in buttermilk for 15 minutes 1 cup
  • Olive oil 1 tbsp
  • Bay leaf 1
  • Medium onion, chopped 1
  • Garlic, chopped 1 tbsp
  • Medium carrot, peeled and chopped 1
  • Mixed capsicums, chopped ½ cup
  • Cumin powder 1 tbsp
  • Red chilli powder 1 tsp
  • Cinnamon 1 inch
  • Split skinless black gram (dhuli urad dal), soaked and parboiled ¼ cup
  • Tomato puree 1 cup
  • Juice of orange 1
  • Dark chocolate 5 gms
  • Fresh parsley sprigs 2 to 3
  • Fresh coriander sprigs 2 to 3
  • Salt to taste
  • Fresh mint leaves 3 to 4
  • Spring onion greens, chopped 1 stalk
  • Brown basmati rice, steamed to serve


  • Heat olive oil in a non-stick pan, add bay leaf and onions and saute for 1 minute. Add soya granules and saute for 2 minutes.
  • Add garlic and carrots and saute for 1 minute. Add capsicums, cumin powder, chilli powder and cinnamon and saute for 1 minute.
  • Add black gram, tomato puree and orange juice. Grate in chocolate, add 1 cup water and mix well. Cover and cook for 4-5 minutes.
  • Chop parsley and coriander sprigs and add to the pan. Add salt and mint leaves and mix well.
  • Transfer the chilli con carne into a serving bowl. Garnish with spring onion greens and serve hot with steamed brown rice.