Those who follow me on Instagram may know that this month I have decided to give up meat, poultry, seafood and dairy (not cheese, I love it too much) for 31 days. Why? So many reasons but here is to name a few: First things first, I want to detox my gut because during the festive period I was eating anything and everything and feeling very sick afterwards. Also, I want to lose a few pounds and lastly because I love a good challenge. I am only 8 days in on this vegetarian journey and despite the slight blunder yesterday by having Nandos. I am doing well and I am enjoying eating loads of different vegetables and coming up with new recipes. 

Without my main protein- chicken I was very worried that during this journey I will not consume enough protein.  I am still eating eggs but I do not want to eat eggs every single day. This frustration led me to search up plant based proteins and I found that legumes such as kidney beans and beans in general are jam packed with protein. Thank goodness, I love beans and so the next day I went into my local supermarket and I bought 8 tins of various beans such as black beans, kidney beans, chickpeas etc. Now with a cupboard full of beans, I was a bit lost on what to cook but when I saw the kidney beans and the black means I thought instantly of chilli con carne but with no carne of course.


Now this recipe has become one of my favourites and I think it will become a staple as it was so easy to prepare, so filling and is such a crowd pleaser with vegetarians and meat eaters alike. My Chilli No Carne is literally a hug on a plate and the addition of dark chocolate really turns it into something special. 

Why don’t you try this recipe and comment below or email me at hello@asliceofelle.com of how it went? 

Print Recipe
  1. Before you start to cook chop the carrots, chillies, onion and grate the cloves of garlic into a smooth paste.
  2. Add half of a tablespoon of olive oil or any other cooking oil into a pan on a medium heat. Heat the oil in the pan and add the onions and carrots and cook untill soft. Once soften add the grated garlic and continously stir to avoid it burning.
  3. Once the onions, carrots and garlic are cooked add the tinned tomatoes. Do not throw away the tin but pour water into the tin to rinse out the excess tomato and pour it into the pot. Do this a second time so you have 800ml of water in a pan. Let it simmer for 30 minutes.
  4. Reduce the heat and add the stock cube, the spices and chopped green chilli and let it continue to simmer for 20 minutes. Stir occasionally.
  5. Meanwhile, open the tinned beans an drain with water to remove excess sodium. Once drained add it in a pot and stir occasionally.
  6. After 15 minutes or once the sauce has thicken. Peel the jacket potato and chop it into medium sized chunks. It doesn't have to be perfect and rinse the potatoes under cold water before placing it in the pot. Add half a cup of water once the potatoes are in and let it cook for 15-20 minutes. Once the potatoes are cooked, stir in some dark chocolate and let it cook for another 5 -10 minutes. Then season with salt and pepper to taste.
  7. Serve with rice, jacket potato or by it self with a side of avocado, salad and/or soured cream.
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