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Chilli sin Carne



For approx. 4 servings 

Chilli sin carne:

  • 1 red onion, finely chopped

  • 4 garlic cloves, minced 

  • 1 tsp cumin 

  • 1 tsp ground coriander 

  • 1 tsp paprika 

  • 1/2 tsp chilli powder 

  • 1 red capsicum (pepper), chopped 

  • 500g mushrooms 

  • 1 can crushed tomatoes 

  • 200ml vegetable stock

  • 1/2 tsp sea salt 

  • 1 can kidney beans, drained and rinsed

  • 1 can black beans, drained and rinsed

  • 1 small can sweet corn 


  • 1 large, circular sourdough 

  • 1 avocado, sliced 

  • fresh coriander

  • 1 lime, cut into wedges 

  • Natural yoghurt to serve (optional)


  1. In a large pot, on a medium heat add 1/2 tbsp olive oil. Once hot add the red onion and cook for 5 minutes until translucent. 

  2. Next add the minced garlic and cook for 1 minute before adding in your spices (cumin, coriander, paprika and chilli power). Cook the spices for 2 minutes to extract more flavours. 

  3. Next add your capsicum and mushrooms and turn the heat up a little bit. Cook until the mushrooms release all of their juices and then until the juices are gone and the mushrooms begin to brown. 

  4. Add the crushed tomatoes, vegetable stock and salt. Put the lid on and cook the mixture for 10 minutes on a medium heat, stirring occasionally. 

  5. After ten minutes add the kidney beans, black beans and sweet corn. If the mixture seems too dry add more vegetable stock and if its too watery cook the mixture for a little bit longer with the lid off. 

  6. To prepare the loaf, slice a circle around the top of the loaf and remove the top of the loaf. Scoop out the soft bread inside, leaving a nice bread bowl. Keep the loaf lid and the soft bread from inside for later.  

  7. To assemble, pour the chilli sin carne in the bread bowl and top with avocado, coriander, natural yoghurt and fresh lime. Break up the bread lid and soft inside bread pieces to dip in the chilli sin carne!

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