Vegan Chilli Non Carne

Chilli non Carne & Steamed Coriander Rice


 100g Carrots peeled and finely chopped

100g Turnips peeled and finely chopped

100g Parsnips peeled and finely chopped

100g White Onions peeled and finely chopped

25ml Burren Balsamics Beetroot and Cocoa Nib Vinegar

100g Puy Lentils

50g Celery finely chopped

400g Red Kidney Beans drained and washed

400g Chopped Tomatoes

1 Red Chilli seeds removed and finely chopped

400ml Vegetable Stock

2g Smoked Paprika

10ml Olive Oil

Freshly chopped Parsley



  1. Heat the oil in a suitable saucepan then add the prepared vegetables and sauté for a couple of minutes.
  2. Deglaze the pan with the vinegar.
  3. Add the chopped tomatoes, stock and paprika.
  4. Bring to the boil then reduce to simmer and add the lentils.
  5. Braise gently until the lentils are cooked.
  6. Add the kidney beans and stir in the chopped parsley.
  7. Season with a little sea salt and freshly ground black pepper.
  8. Serve with flat breads and steamed coriander rice.