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Easy chilli no carne

This easy one dish is a guaranteed crowd pleaser. This recipe by Made in Hackney chef Mark Breen from their Thrifty Feasts 2 recipe book. 


  • 400g can red kidney beans
  • 200g chopped vegetables (celery, carrot, peppers, mushrooms)
  • 400g can tomatoes
  • 750ml low salt vegetable stock
  • 1 onion
  • 2 cloves garlic
  • 4 tablespoons tomato puree
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • Juice of a lime
  • Fresh coriander to garnish
  • 2 tablespoons olive oil
  • Brown rice, pasta or cous cous (cooked to packet instructions)


  1. Heat the olive oil in a saucepan, add the onion (chopped) and gently cook for 5 minutes on a medium heat or until softened.
  2. Add all the chopped vegetables, chopped garlic and spices. Stir and cook for 5 minutes.
  3. Add the tomato puree, tinned tomatoes, vegetable stock and kidney beans. Stir gently to combine everything.
  4. Bring to the boil, cover pan and simmer for about 30 minutes or until the veg have cooked.
  5. Cook the rice, pasta or cous cous to packet instructions.
  6. Add the lime juice a little at a time whilst tasting. Garnish with chopped coriander.

Recipe originally published on the Made in Hackney website.

Contribution by:

Made in Hackney
Eating Better alliance member
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Made In Hackney is a plant-based cookery school which also provides free nutritious meals to households struggling for food.

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