The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chilli non carne with sweetcorn salsa
This plant-powered dish is packed with portobello mushrooms, red kidney beans and lentils, while our bespoke spice mix brings the heat. Top things off (and cool things down) with a super-easy sweetcorn, green pepper and coriander salsa. Served with brown rice, it’s guaranteed to send hunger packing.
Plants 8
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 200g passata (tomatoes, salt, citric acid)
- 140g brown rice (100% Brown Rice)
- 2 garlic clove
- 2 tbsp tomato purée
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 2 tsp chilli con carne spice mix (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 80g red split lentils (Red Split Lentil 99%, Vegetable Oil 1%)
- 1 onion
- 2 portobello mushrooms
- 1 pepper
- 1 handful of fresh coriander
- 140g sweetcorn (sweetcorn, water, salt)
Nutritional Information
Calories: 681
Protein: 30g
Carbs: 123g
Fat: 6.4g
Ingredients
- 400g passata (tomatoes, salt, citric acid)
- 280g brown rice (100% Brown Rice)
- 2 onion
- 4 portobello mushrooms
- 1 pepper
- 1 handful of fresh coriander
- 160g red split lentils (Red Split Lentil 99%, Vegetable Oil 1%)
- 280g sweetcorn (sweetcorn, water, salt)
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 3 garlic clove
- 4 tsp chilli con carne spice mix (Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
- 2 tbsp tomato purée
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 609
Protein: 25g
Carbs: 112g
Fat: 5.9g
Chilli non carne with sweetcorn salsa
This plant-powered dish is packed with portobello mushrooms, red kidney beans and lentils, while our bespoke spice mix brings the heat. Top things off (and cool things down) with a super-easy sweetcorn, green pepper and coriander salsa. Served with brown rice, it’s guaranteed to send hunger packing.
Cook time:
35 mins
Cuisine:
Mexican
Food group:
Vegan
Allergens: Celery
Cooking Instructions
Set the rice simmering
- Cook the rice in boiling water for 25-30 mins, then drain.
Ace the base!
- Meanwhile, peel and finely dice the onions, then cut the mushrooms into ½cm-thick slices.
- Spritz a large non-stick saucepan with cooking spray and put it over a high heat. Fry the mushrooms for 5 mins.
- Add three-quarters of the onions and fry for 5 mins.
Mix your salsa
- At the same time, deseed and finely dice the pepper, and finely chop the coriander. Drain the sweetcorn.
- In a small bowl, mix the remaining onion with half the pepper, half the coriander and the sweetcorn.
Simmer the sauce
- Boil a half-full kettle. Drain and rinse the beans, then peel and crush the garlic.
- Stir the remaining pepper and the garlic into the mushroom pan and cook for 1 min.
- Add the beans, half the spice mix sachet (the whole sachet for 4 portions), the lentils and tomato purée. Stir to coat, then add the passata.
- Crumble in the stock and pour in 350ml boiled water (500ml for 4 portions). Stir well and simmer for 10-12 mins, until the lentils are soft and the sauce has thickened to coat the beans, then lightly season.
Add your final touches
- Stir the remaining coriander through the chilli non carne, then spoon it over the rice and top with the sweetcorn salsa.