We have tested about a dozen vegetarian chilli recipes in our quest for the ultimate and, dear readers, we think we've finally nailed it! We start this dish by soaking the beans and prepping the herbs and veg, cutting, chopping and slicing mushrooms, capsicum, celery and carrots.  We cook onions and garlic with the veg before adding the spices until aromatic and fragrant.  We add beer and tomatoes and continue to cook until the sauce is thick and rich and then balance the flavours with balsamic vinegar, dark chocolate, chilli and lime juice. 
Black turtle beans, borlotti beans, mushrooms, red capsicum, garlic, celery, carrots, fresh coriander, cumin, chipotle in adobo, red chilli, rice bran oil, salt, onion, smoked paprika, cinnamon, oregano, beer, tomatoes, tomato paste, balsamic vinegar, dark chocolate, lime juice.
Gluten, Soy.
Peanuts, Tree Nuts, Dairy, Shellfish, Fish, Sesame, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL10.2g20.4g
- SATURATED2.7g5.5g
- SUGARS18.4g36.9g
Serves two adults with accompaniments
Serves four adults with accompaniments

Serve with soft or hard tacos, guacamole, fresh tomato or coriander-jalapeno salsa, shredded lettuce, lime wedges, coriander leaves and sour cream or dish up on its own with a baked potato and shredded cheese or salad.

LOWER CARB: Scoop into baby cos lettuce leaves instead of tacos.

Frozen product. Once defrosted, reheat and consume within 48 hours.

TO COOK ALL SIZES: Empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally, until piping hot.