Contributed by

Isabelle Dunn

The Story

The recipe that got us started doing "meat-free mondays"

We knew reducing meat consumption could make a big environmental impact on the planet and general health. However, we do love our meat and found it hard at first to embrace more meat-free eating, This recipe was a game-changer for us, as it genuinely tastes as good if not better than the meaty alternative!

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This hearty Mexican chili is loaded with flavour, but comes mostly from basic and pantry ingredients and cooks in under 40 minutes. It’s meatless, gluten-free, and vegan (pre-toppings) and makes great leftovers, too. Visit to find out more about our products and services.
Servings 4
Prep Time 20 mins
Cook Time 40 mins


  • 2 tbs Extra-virgin olive oil
  • 1 large Brown onion, chopped
  • 1 large Capsicum, chopped
  • 2 medium Carrots, chopped
  • 2 medium Stalks celery, chopped
  • 4 medium Cloves garlic, minced
  • 2 tsp Chili powder
  • 2 tsp Ground cumin
  • 2 tsp Smoked paprika
  • 1 medium Tin diced tomatoes
  • 1 medium Tin black beans, rinsed and drained
  • 1 medium Tin white beans
  • 500 ml Vegetable stock
  • 2 medium Bay leaves
  • 2 tbs Chopped coriander
  • 2 tsp Lemon juice, to taste


  • Heat oil in a large saucepan over medium-high heat. Add onion, capsicum, carrot, celery, and cook for 7 minutes, stirring occasionally, or until onion starts to brown.
  • Add garlic, chili powder, cumin, and paprika – season with salt/pepper and cook, stirring, for 1 minute or until fragrant.
  • Add the diced tomatoes, the drained black beans, and white beans, vegetable stock, and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
  • Remove the pot from the heat and discard the bay leaf. Add coriander, chili, and stir to combine. Add seasoning and a splash of lemon juice to taste. Divide the mixture into individual bowls and serve with garnishes of your choice.
Course: Dinner
Cuisine: Mexican

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