Vegan Chilli Con Carne with Vegan Grated Cheese


  • 1 medium onion, finely chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 4 garlic cloves, crushed
  • 1 400g tin of red kidney beans
  • 1 400g tin of black beans
  • 200g sweetcorn - canned or frozen
  • 2x 400g cans chopped tomatoes
  • 1 tbsp smoked paprika
  • 2.5 tsp cumin
  • 1 tsp chilli powder
  • 2 tbsp tomato puree
  • Salt & pepper to taste
  • 10g dark chocolate
  • Juice of 1 lime
  • 1 tbsp maple syrup or sweetener of choice 
  • Fresh chilli peppers for decoration and added heat
  • Bag of our 
    Vegan Cheese Original Flavour Grated



  1. Heat 1 tbsp of coconut oil in a large pan over low-medium heat. Add the chopped onions and cook for 5-10 minutes until golden.
  2. Mix in the spices and add a splash of water to create a paste.
  3. Add in the chopped red and yellow pepper and crushed garlic and cook for another 1-2 minutes. Add beans, sweetcorn, diced tomato, tomato puree and season to taste with salt and pepper.
  4. Bring to a boil, then lower the heat and leave to simmer for 30-35 minutes, stirring occasionally.
  5. Take off the heat and add in the dark chocolate, lime juice and maple syrup.
  6. Reseason if required.
  7. Serve with brown rice, homemade guacamole, homemade tomato salsa, homemade tortilla chips (recipe below) and Mild Vegan Cheddar Flavour Grated.


For the Homemade tortilla chips

  1. Two tortillas/wraps
  2. Olive oil or oil spray
  3. Brush each side of the wraps with olive oil and cut into small triangles.
  4. Arrange on a baking sheet and bake in a 190C fan assisted oven for 5-10 minutes or until crispy.
Thanks, for the recipe which we tweaked slightly.
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