Vegan Chilli

Vegan Chilli

Replace minced beef with lentils and sweet potato to create this delicious vegan chilli con carne recipe.

  • Serves4
  • Preparation Time15 mins
  • Cooking Time45 mins

Nutrition per serving

  • Energy580 Kcals


75 g cashew nuts

  • 250 g ramen noodles
  • 3 spring onions
  • 3 garlic cloves
  • 1 red bell peppers
  • 100 g mushrooms
  • 4 small pak choi
  • 2-3 tbsp. vegetable oil
  • 1 tbsp. grated ginger
  • 75 ml Kikkoman Teriyaki Sauce with Roasted Garlic
  • 2 tbsp. chilli sauce
  • 2 tbsp. rice vinegar
  • 1 tbsp. sesame oil
  • A few coriander leaves


Peel the garlic and onion. Crush the garlic and cut the onion into thin rings. Halve the peppers, remove core, pith and seeds, wash and cut into strips. Drain the lentils.

Heat up the oil in a frying pan and cook the onions and garlic until soft. Add the pepper, chilli flakes, coriander, cumin, paprika and oregano and continue cooking for 1-2 minutes. Add the lentils, tomatoes, 300 ml water and Teriyaki Sauce and cook for a further 15 minutes.

Peel, wash and dice the sweet potato. Drain the kidney beans, add them and the sweet potato to the chilli and cook for another 20-25 minutes or so. Serve the chilli with a yoghurt garnish and tortillas.

Tip: To increase the number of portions use more lentils or beans, or serve with rice.

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