If you’re looking for a family-favourite recipe, packed with hearty, wholesome ingredients, then you’ll love this chilli non carne recipe. It’s so tasty as well as being good for you and it’s easy enough to prep and cook for a delicious mid-week supper. It also freezes well so I often make a batch on a Sunday and re-heat for a satisfying weekday lunch too.


  • 1 box Fry’s Meat Free mince
  • 1/2 packet Knorr Spaghetti Bolognaise Cook-In Sauce
  • 30ml vegetable oil
  • 1 onion, chopped
  • 1 red pepper, diced
  • 10ml fresh thyme
  • 2 cloves garlic, crushed
  • 10ml smoked paprika
  • 10ml cumin, ground
  • 500ml vegetable stock
  • 1 tin chopped tomatoes
  • 5ml dried mixed herbs
  • 30ml tomato paste
  • 1 tin red kidney beans, drained
  • 30ml vegetable oil
  • Sour cream for serving (or use soya cream)
  • Fresh coriander, for serving
  • Cheddar cheese, grated for serving (optional)


  1. Heat the oil in a non-stick pot and saute the onions, red pepper and fresh thyme until glossy.
  2. Add the garlic and spices and fry for a further 4-5 minutes.
  3. Deglaze the pot with the stock and then add the tomatoes, herbs, tomato paste and Knorr Spaghetti Bolognaise Cook-In Sauce. Bring the mixture up to a gentle simmer and then cook for 30 minutes.
  4. Add the kidney beans and simmer for a further 15 minutes. Remove the mince from the freezer and gently break apart. Heat the oil in the pan, add the mince and saute for about 7 minutes until the mince has browned.
  5. Add it to the sauce, just prior to serving.
  6. Serve with sour cream, fresh coriander and cheddar cheese


This month, I’ll be giving away a fabulous Knorr hamper, packed with delicious goodies. Watch my social media pages to enter!

Recipe: courtesy of Fry’s Family Food.

February 19, 2019 — Lisa Raleigh
Tags: Nutrition