Walnut Mince Chilli

Course Main Course
Cuisine American, Mexican
Keyword black beans, chilli con carne, chopped tomatoes, Kidney beans, meat free, Mushroom, plant-based, vegan, vegetarian, walnut mince
Prep Time 10 minutes
Cook Time 15 minutes
Servings 5
Calories 326kcal


  • 100 g California Walnuts
  • 300 g mushrooms
  • 1 tbsp oil
  • 2 cloves garlic crushed
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 400 g can chopped tomatoes
  • 2 tbsp tomato puree
  • 400 g can red kidney beans drained and rinsed
  • 400 g can black beans drained and rinsed
  • 2 tbsp chopped coriander


  • Place the walnuts in a food processor and mix to give a coarse crumb. Repeat with the mushrooms and mix into the walnuts.
  • Heat the oil in a large saucepan and fry the walnut mixture and garlic for 5 minutes. Add the spices and cook for 1 minute. Stir in the tomatoes, tomato puree and both beans and cook gently for 10 minutes, stirring occasionally. Season and stir in the coriander.


Serving: 1271g | Calories: 326kcal | Carbohydrates: 21g | Protein: 14g | Fat: 18g | Saturated Fat: 1.8g | Fibre: 12g | Sugar: 8.6g


Cooks tip 
Great to freeze in portions.
CHILLI 5 WAYS: serve with cooked long grain rice; spoon over a halved baked potato; mix with pasta and top with grated Cheddar and bake; serve on top of tortilla chips with guacamole, soured cream and melted cheese; and finally, serve in a tortilla wrap with cooked rice and sliced avocado for a quick burrito.
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