Ultimate Plant-based Chilli

Ultimate Plant-based Chilli

This is the chilli we keep coming back to, every single time. We made this one with our mates at Grubby and honestly it's become a bit of a household staple for both of us. It's got that deep, smoky, rich flavour you want from a proper chilli, with layers of spice that build as you eat it. The grated mushroom trick is the secret weapon here and it gives the whole thing this incredible meaty texture that'll have everyone asking what's in it. Make this tonight, you won't regret it.

Cook: 30 min
Serves 2

Before You Start

  • Large saucepan
  • Box grater (large setting)
  • Colander

Ingredients

  • olive oil
  • 2 garlic cloves
  • 2 portobello mushrooms
  • 1 red pepper
  • 1 carrot
  • 2 tsp smoked paprika
  • 1 tbsp harissa paste
  • 250ml vegetable stock
  • 2 tsp tamari
  • 1 tbsp balsamic vinegar
  • 1 x 400g can can of chopped tomatoes
  • 1 x 400g can of lentils
  • Salt & pepper
  • 1 red onion

Method

1

Prepare the ingredients

  • Peel and dice the red onion
  • Peel and mince the garlic
  • Slice the pepper in half and remove the stem before cutting into small cubes
2

Start the chilli

  • Add a little oil to a large saucepan over a medium heat
  • Once hot, add the diced onion, garlic and a pinch of salt, mix well and cook gently for 5 minutes, making sure you stir constantly
  • Grate in the mushrooms (on the large grater setting), mix well and cook until soft
  • Once soft, grate in the carrot, and add the pepper
  • Mix well and cook for another 5 minutes until the vegetables begin to soften
3

Simmer the chilli

  • Add all of the spices to the pan and stir so that the spices are well mixed and coat all the vegetables
  • Stir in the harissa paste, veggie stock, tamari, balsamic vinegar and chopped tomatoes
  • Turn up the heat to high
  • Stir constantly until the liquid is noticeably thicker
4

Finish the chilli

  • Drain the lentils and add them to the pan
  • Stir everything together really well and then reduce the heat to a very gentle simmer
  • Leave this bubbling away with the lid off, stirring occasionally until it’s reduced to the right thickness
  • You can leave it bubbling for longer to deepen the flavours, adding more water if needed to keep the right consistency

Tips & Variations

  • Grate don't chop: We know it feels weird but grating the mushrooms on a large grater is what gives this chilli its incredible texture. Don't skip it, it really does make all the difference.
  • Spice it your way: Henry always adds an extra pinch of smoked paprika and a little chipotle paste if he wants it smokier. Ian goes heavier on the chilli flakes. Taste as you go and make it yours.
  • Make it go further: This is brilliant served over rice, scooped into tacos, loaded onto baked potatoes, or piled into a wrap with some guac. One batch, loads of meals.

Why This Works

The trick is grating the mushrooms rather than chopping them. It sounds a bit odd but trust us on this one, they basically melt into the chilli and create this rich, hearty base that feels genuinely substantial. Combined with the slow-cooked onions and garlic at the start, you're building real depth of flavour before anything else even goes in.