Spiced Bean Chilli Con "Carne"

Updated: Nov 1, 2020

Spiced Bean Chilli Con "Carne"

Two methods to cook this vegan con "carne". Cook a big batch, freeze some for another day!


(Serves 6)

400gm tin black beans, drained

400gm tin kidney beans, drained

1 cup frozen corn

6 button mushroom, cut into quarters

1 small carrot, chopped into small cubes

2 sticks celery, chopped into small pieces

3 x 400gm tin tomatoes, chopped

1/2 jar Mekhala Organic Red Curry Paste

1/2 jar Mekhala Organic Yellow Curry Paste

Salt and pepper to taste

Fresh lime and coriander to serve

​Method 1 - Dutch Oven

1. Place all ingredients into a casserole or Dutch oven. Bring to a boil, stir pastes until incorporated into the ingredients.

2. Lower heat and simmer with lid on for 30-40minutes until flavours are rich and sauce is thickened. Stir occasionally to prevent sticking. Season with salt and pepper if required

3. Serve with fresh lime and coriander.

​Method 2 - Instantpot

1. Place all ingredients into Instantpot.

2. Stir well to incorporate the pastes. Then lock the lid and cook at high pressure for 5 minutes. The pot will take a while to get up to pressure. When it's cooked, wait for the pressure to come down on its own (natural pressure release).

3. Serve with fresh lime and coriander.

Note: If you prefer to use dried beans, use 1/3 the portion of the tinned beans, add water to the pot as it needs to rehydrate. And the timer would be closer to 15min although it may be advisable to refer to the manual.