Chili Con Carne Vegetarian Version

Chili con Veggie with mushrooms

For all of you who have decided to give a break to meat we’ll present a vegetarian version of Chili Con Carne with mushrooms. It is so tasty that you might forget for the original.


  • 750g mushrooms
  • 1 medium onion (100g)
  • 5-6 garlic cloves
  • 400ml tomatoes (tinned)
  • 250ml vegetable broth
  • 2 tbsp tomato puree
  • 2 fresh (or 4 roasted) red peppers
  • two 400g cans red beans
  • 10 tbsp oil
  • 1-2 fresh chilies (optional)
  • fresh coriander (for garnishing)
  • salt


  1. Chop mushrooms into small pieces. Leave some medium peaces for texture.
  2. Finely chop onion, garlic and chilies (if using).
  3. Cut into bite size pieces the red peppers.


  1. At high heat cook the mushrooms and 1 tsp salt without any oil since the moisture is fully evaporated.
  2. Add 3 tbsp oil to the pan and mix well with the mushrooms.
  3. Lower heat to medium.
  4. Remove mushrooms from the pan and keep aside.
  5. Pour in the pan 7 tbsp oil and wait till it’s heated.
  6. Add contents of package # 1 and cook for 30-60 seconds.
  7. Add the chopped onion with a pinch of salt and cook over medium heat for about 10-15 minutes
  8. Add the garlic and chilies (if using) and 1 minute after them the cooked mushrooms.
  9. Stir in the contents of package # 2 and package Chili (optional).
  10. Add the tomato puree, mix well and 2-3 minutes later add 250ml of vegetable broth, 400ml tomatoes, red peppers, 2 cans of beans, salt and water.
  11. Allow it to boil, cover and simmer for at least 40 minutes.
  12. Finally garnish with fresh coriander (optional).
  13. Serve with basmati rice and guacamole.

We highly recommend that you see the video recipe before cooking: