Vegan Chilli Non Carne - with cups & ounces
Our vegan chilli non carne recipe written for US kitchens - cup and ounce measurements, °F oven temperatures, and American ingredient names you'll find at Whole Foods, Trader Joe's, Sprouts or your local farmers' market.
Cooking in the UK instead?
View the UK metric version of this recipe.
Ingredients - Serves 6
Prep 10 minutes · Cook 40 minutes
| 2 tbsp | olive oil |
| 1 | onion, diced |
| 1 | red pepper, diced |
| 4 | garlic cloves, minced |
| 2 tbsp | tomato paste |
| 1 tbsp | ground cumin |
| 2 tsp | smoked paprika |
| 1 tsp | ground cilantro |
| 1 tsp | dried oregano |
| 1 tsp | cocoa powder |
| 1 - 2 | chipotle in adobo, minced, to taste |
| 14.1 oz (400 g) | chopped tomatoes |
| 14.1 oz (400 g) | kidney beans, drained |
| 14.1 oz (400 g) | black beans, drained |
| 14.1 oz (400 g) | pinto beans, drained |
| 1.25 cups (300 ml) | vegetable stock |
| 1 tbsp | soy sauce or tamari |
| 1 | lime, juiced |
| 1 small bunch | cilantro, to serve |
Method
American cooking note
US ovens run hotter than UK ovens of the same nominal setting - start checking 5 minutes early. Brand-wise, Califia Farms or Oatly Barista are the closest US matches for the cream-style milks used in the original recipe.
Want to cook like this every week?
This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
Explore the course Browse more US recipes