Mexican Chilli Non-Carne

A delicious, flavoursome and filling base for tacos, burritos and nachos, or simply serve with rice or a side salad. This chilli non-carne can be made in a matter of minutes or in advance for an easy mid-week meal!


• PREP TIME: 5 mins

• COOKING TIME: 20 mins


  • 2 Tbsp extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 clove garlic, crushed
  • 1 long red chilli, deseeded and finely chopped (optional)
  • 1 x 300 g pack plant-based mince, defrosted (e.g. Fry’s Pea Protein Mince)
  • 12–14 portobello mushrooms, finely diced
  • 1⁄2 cup walnuts, roughly chopped
  • 1 Tbsp finely chopped chives
  • 2 Tbsp tomato paste
  • 1 tsp ground smoky paprika
  • 1⁄4 tsp chilli powder
  • 1⁄2 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp chipotle spice
  • 1 tsp dried oregano
  • 1 x 400 g can organic black beans, drained and rinsed
  • 1⁄2 x 400 g can whole kernel corn, drained
  • Himalayan salt to taste


In a large saucepan, heat the olive oil over a medium-high heat. Sauté the onion, garlic and chilli in the oil until the onion is translucent (3–5 minutes).

Add the mince and fry over a high heat until it starts to brown.

Add the mushrooms, walnuts, chives, tomato paste, spices and oregano and fry for a further 5 minutes.

Reduce the heat to low and add the drained beans and corn. Leave to cook, stirring occasionally, for 5 minutes. Season to taste.

Serve with fresh guacamole, vegan sour cream and tacos!

Get more delicious plant-based recipes from my new book ‘Made with Love and Plants’ from Takealot, Amazon, or select independent bookstores.

Share this:

Leave a Comment

Your email address will not be published. Required fields are marked *