Chilli Sin Carne

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This is a vegetarian version of chilli con carne. I don't know if it comes close because I can't remember what meat tastes like but it's yummy. If you eat meat replace the TVP and tofu with minced whatever you like.

Preparation time: 30 min
Cooking time: 60 min

Serves: 4

Dietary guidance: v v 

Tags: main · vegetarian · mexican · chilli · tvp ·


2 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
1 packet tvp
300g tofu, mashed with a fork
1 tsp ground cumin
1 tsp ground coriander
1tsp oregano chopped finely
1 tsp sweet paprika
1 tsp dried chilli flakes
Few shakes of Tabasco
1 tbsp Dijon mustard
2 tbsp tomato sauce
425g can tomatoes, chopped
400g can red kidney beans, drained
200ml beer or red wine
Sea salt and pepper
2 tbsp coriander
To garnish
Lime juice
Corn chips


Soak the TVP in plenty of water for 15 min to rehydrate.
Heat the oil in a large frypan and cook the onion for 5 minutes until softened. Add the garlic, stirring, then add the TVP and tofu. Fry for 5 min until slightly browned.
Add the cumin, coriander, paprika, oregano, chilli, Tabasco, mustard, tomato sauce, tomatoes, beans and beer and simmer, stirring occasionally, for 30 mins or until thickened. Season with salt and pepper, and stir in chopped coriander.
To serve, spoon into warm pasta bowls or plates with plenty of rice. Garnish with diced avocado and tomato tossed with lime juice and coriander, then crush a handful of crisp corn chips over the top.

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