Name: Chilli non carne
Yield: 8
Ingredients: Olive oil; 2 red onions, diced; 2 carrots, peeled and diced; 2 celery sticks, diced; 4 garlic cloves, minced and grated; 2 red peppers, deseeded and cut into 2cm pieces; 2 courgettes, cut into 2cm chunks; 2 tsp smoked paprika; 2 tsp ground coriander; 2 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp chilli flakes; 2 tsp dried oregano; 2 bay leaves; 2 dried chipotle chillies (optional); 1 tbsp chipotle paste; 2 tbsp tomato puree; 150ml strong coffee; 250ml dark beer; 1 x 400g tin of chopped tomatoes; 1 x 400g tin of crushed tomatoes; 2 x 400g tins of mixed taco beans in spicy tomato sauce; 50g 85% dark chocolate, chopped; Salt and pepper

The meat free Monday saviour

I think dishes that usually call for minced meat are some of the best to turn meat-free, packing them with so many delicious vegetables. Eat this with rice, topped with cheese, and with a nacho or two (or 23) for dipping.

It’s also one of those recipes that will actually use up the ingredients on your spice rack, because we’ve all done it where we buy a spice or herb for a particular recipe…then never use it again. Well, it’s all going on here! And what you get at the end of this recipe is a beautifully rich and saucy vegetarian chilli that will quickly make its way into your weekly meal rotation. I can also guarantee that even the most devout meat lovers will enjoy this bad boy and not miss the beef.

An exclusive recipe from my latest cookbook!

This recipe is from my latest book, Poppy Cooks: The Actually Delicious Batch Cookbook(opens in new tab), and you can find even more sneaky recipes right here. Don’t tell my publisher please, because I don’t think I’m allowed to share this many…but oh well! Have a few freebies on me hehe.

Why batch?

I can’t believe I didn’t batch more recipes earlier on, because it’s such a time and money saver! It’s also amazing having meals ready to go for those days when you just can’t be bothered to cook. Yes, even as a chef, there are days where I don’t want to see another chopping board or kitchen utensil.

And this chilli non carne is the perfect freezer-friendly recipe. It’s filling even without the addition of meat, incredibly low-effort to serve and can be paired with whatever quick sides you have knocking about. A bowl of rice, some nachos and a load of cheese. Dinner sorted.

Batch cooking has also been a lifesaver for me since having my baby. The time I save by having homemade meals ready to go is genuinely worth its weight in gold. Instead of starting dinner from scratch when everyone is hungry and I’ve got approximately 17 other things to do, I can pull something from the freezer and have a seriously good meal on the table in minutes. Everyone is happy.

Can I eat them immediately?

Absolutely, simply follow the cooking instructions and tuck in whilst piping hot.

Can I freeze them?

Yes, you can freeze in an airtight container for up to 3 months. If in bags, make sure you squeeze all the air out and lay flat so you can stack portions on top of each other.

Can I cook this chilli non carne from frozen?

Yes, to reheat from frozen, place in a saucepan over a low heat, stirring regularly to prevent catching, until piping hot. Or defrost fully in the fridge overnight. Reheat in a saucepan over a medium-low heat until piping hot. Then serve with your favourite accompaniments!

Chilli non carne

By Poppy Cooks

https://www.poppycooks.com/recipes/chilli-non-carne/

The most indulgent and rich vegetarian chilli on the internet. Even the most devout meat eaters will enjoy tucking into this baby.

Serves 8

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Ingredients

Metric Imperial

Metric

Olive oil
2 red onions, diced
2 carrots, peeled and diced
2 celery sticks, diced
4 garlic cloves, minced and grated
2 red peppers, deseeded and cut into 2cm pieces
2 courgettes, cut into 2cm chunks
2 tsp smoked paprika
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp chilli flakes
2 tsp dried oregano
2 bay leaves
2 dried chipotle chillies (optional)
1 tbsp chipotle paste
2 tbsp tomato puree
150ml strong coffee
250ml dark beer
1 x 400g tin of chopped tomatoes
1 x 400g tin of crushed tomatoes
2 x 400g tins of mixed taco beans in spicy tomato sauce
50g 85% dark chocolate, chopped
Salt and pepper

Imperial

Olive oil
2 red onions, diced
2 carrots, peeled and diced
2 celery sticks, diced
4 garlic cloves, minced and grated
2 red peppers, deseeded and cut into 2cm pieces
2 courgettes, cut into 2cm chunks
2 tsp smoked paprika
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp chilli flakes
2 tsp dried oregano
2 bay leaves
2 dried chipotle chillies (optional)
1 tbsp chipotle paste
2 tbsp tomato puree
5fl oz strong coffee
8.5fl oz dark beer
1 x 14oz tin of chopped tomatoes
1 x 14oz tin of crushed tomatoes
2 x 14oz tins of mixed taco beans in spicy tomato sauce
1.7oz 85% dark chocolate, chopped
Salt and pepper

Instructions

Heat a large saucepan over a high heat with a glug of olive oil. Tip the onions, carrots and celery into the pan and fry for 3-4 mins until softened but not cooked through, then add the garlic, red peppers and courgettes. Cook for another 5 minutes or so, stirring regularly, until browned.
Sprinkle in all the ground spices, along with the chilli flakes and dried oregano and a large pinch each of salt and pepper. Pop in the bay leaves, and the chipotle chillies if using, and stir. Spoon the chipotle paste and tomato puree into the pan and fry them for 1 min until darkened, then deglaze the pan with the coffee and beer.
Leave the liquid to bubble and reduce by half, then tip in both tins of tomatoes and the taco beans with their sauce. Over a medium heat, bring the sauce back to a bubble and simmer for 40-45 mins, stirring regularly, until thickened. Season with salt and pepper, then stir through the dark chocolate until melted and combined.
Freezing and reheating options are given in the recipe intro.