Vegetarian Chilli Con Carne

Vegetarian Chilli Con Carne

Everyone that has tried this recipe loves it!  It’s a low-calorie and tasty way to increase legumes in your diet.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Healthy, Mexican
Keyword: Vegetarian
Servings: 4
Calories: 231kcal


  • 1 tablespoon ghee
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons smoked paprika
  • 2 small chillies chopped
  • 500 g mixed mushrooms chopped e.g. portobello, shitake, etc, choose light-exposed mushrooms to increase Vitamin D
  • 1 red onion chopped
  • 2 cloves of garlic chopped
  • 1 capsicum chopped
  • 2 stalks celery chopped
  • 2 carrots chopped
  • 1 tin organic chopped tomatoes
  • 1 tin organic kidney beans drained and rinsed
  • cauliflower rice to serve


  • Heat ghee in a pan and add the spices.
  • Fry for 1 minute then add the mushrooms and fry for 2-3 minutes.
  • Add the onion, garlic and fresh chillis and fry for another minute.
  • Add the vegetables and fry for another minute
  • Add the chopped tomatoes, additional vegetables, half a tin of water and the kidney beans. Season and bring to a boil.
  • Lower the heat and simmer for 20 minutes until thickened.
    Cooking Vegetarian Chilli Con Carne
  • Serve the chilli with cauliflower rice or brown rice


Place mushrooms in direct sunlight for 2 hours to increase vitamin D to 10mcg.
Refer to this article: A Review of Mushrooms as a Potential Source of Dietary Vitamin D (if mushrooms have been exposed to ultra-violet light, the vitamin D will increase. See note above) 
Vegetarian Chilli Con Carne Nutritional Information