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Chilli sin carne

Warm up with this delicious, hearty and nutritious chilli sin carne recipe. Packed with warming flavours and the goodness of 13 different herbs, spices and veggies, this recipe is a powerful take on the traditional chilli con carne recipe. 


Serves: 6

Number of ingredients: 18

To prep: 10 minutes

To cook: 25 minutes

Nutrition per serving

  • Energy: 997kJ

  • Protein: 10.7g

  • Fat: 7.7g

  • Saturated fat: 2.3g

  • Carbohydrate: 27.4g

  • Fibre: 11.9g

  • Sodium: 362.68mg


  • 1 tablespoon extra-virgin olive oil 
  • 1 red onion, chopped 
  • 200g mushrooms, sliced 
  • 2 capsicums – any colours, chopped 
  • 3 garlic cloves, crushed 
  • 1 tablespoon smoked paprika 
  • 3 teaspoons ground cumin 
  • 2 teaspoons ground coriander 
  • 1 teaspoon chilli powder (optional) 
  • 1 teaspoon dried oregano 
  • 810g can crushed tomatoes 
  • 300g sweet potato, peeled, chopped 
  • 2 zucchini, sliced 
  • 400g can kidney beans, drained, rinsed 
  • 1 sliced avocado, to serve 
  • 1 sliced red chilli, to serve 
  • Fresh coriander sprigs, to serve 
  • Lime quarters, to serve 


1. Heat oil in a large saucepan over medium heat. Add onion, mushrooms and capsicums. Cook, stirring occasionally, for 5 minutes until onion starts to brown. Add garlic, smoked paprika, cumin, ground coriander and oregano. Cook, stirring, for 1 minute. 

2. Add tomatoes and 1/2 cup water. Bring to a simmer. Add sweet potato, zucchini and beans. Cook, covered, over medium heat for 20 minutes or until all the vegetables are tender. Season with pepper. 

3. Serve with avocado, chilli, coriander and lime quarters.