Chilli no-con-carne


Serves: 4

Preparation time: 30 mins

400 grams of kidney beans

200 grams of black beans

2 medium sweet potatoes and/or butternut squash

10 tomatoes

1 tbsp of ground cumin seeds

5 apples


5 garlic cloves

5 carrots

2 green bell pepper

2 green finger chillies


500 grams of mushrooms

Black pepper

100 grams of creamed coconut block

1 lemon

(If you have transcended chilli, use extra black pepper and increase to your desired heat)

Serve with oil free chips or rice (wherever your vibration is at this moment) and a guacamole dip from the raw section.


Wash and peel the ingredients.

Step 2

Blend the apples, garlic, green chillies, tomatoes and carrots together.

Put into your cooking pot and bring to a simmer.

Step 3

Add 200 grams of finely chopped mushrooms for mince replacement, then add a teaspoon of salt.

Step 4

Cube the sweet potatoes or butternut squash into rough chunks, around an inch in size.You can cook separate and add in at the end of the chilli to ensure the potatoes stay intact, or you can add them to the base and keep simmering until done. It

should be ok to do this as it works for me perfect, but you will find the perfect spot super chefs.

Step 5

Chop the remainder of the mushrooms alongside the green bell pepper into cubes and then add the beans to the chilli.

Step 6

Add 1 tablespoon of cumin and further salt if needed.

Add the coconut block and the juice of a lemon or a tablespoon of apple cider vinegar, and allow to mix to simmer down for a further 15 minutes.

Step 7

Add a finely chopped handful or coriander— around 30 to 50 grams, and stir in well. Lastly, add the sweet potatoes or squash at the end if cooked separate. Stir them in slow and add salt and pepper to taste if required.

Serve with the oil free chips or rice, or even both. And a huge guacamole dip...

In-joy family.