Baking with Burns: How to make vegetarian chilli

If you're taking part in Veganuary, Lisa's first recipe of 2021 is ideal for you...

Now that the festivities of Christmas and the New Year are over, many people will be looking to opt for a healthier diet in 2021.

After all, there’s only so much cheese and chocolate you can eat!

Over the past few years January has been seen as the month to go vegan - the aptly named Veganuary.

I have been a vegetarian for 36 years so am used to substituting meat for veggie and vegan food.

The recipe here for veggie chilli is an ideal one if you want to cut meat from your diet - my husband made this and he is a meat-eater!

It’s quick, tasty and easy to make and is a great alternative to meat. 

Plus, it freezes well if you have any left over.


Two tbsp vegetable oil

One medium onion, diced

200g mushrooms, sliced

Two cloves of garlic, crushed

Half tsp smoked paprika

400g can chopped tomatoes

500ml tomato passata

One vegetable stock cube

400g can kidney beans (optional)

300g meat free mince


1. Pre-heat the oil in a large frying pan or wok and cook the onion for five-six minutes. 

2. Add the mushrooms and continue to cook for a further five minutes. 

3. Add the garlic and paprika and cook for a further two minutes, stirring continuously.

4. Stir in the chopped tomatoes and passata, and crumble over the stock cube. Bring to a gentle simmer for eight minutes stirring occasionally. 

5. Stir in the kidney beans (if using) and meat free mince, cook over a gentle heat for a further 10 minutes. 

6. Serve with rice or baked potatoes.


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