Kiko’s Chilli sans Carne

By Kiko Morah, Amsterdam, 2017
Transcribed and modified by Asher

Serves: 8-10
Taste: 5
Preparation: 4
Health: 4.5


  • 3 large onions, chopped
  • 6 cloves of garlic, minced
  • 2 small cans of tomato paste
  • Chipotle powder or sauce
  • Worcestershire sauce
  • Hot sauce
  • Lots of cumin (5+ Tbsps)
  • Smoked/spicy paprika
  • Cayenne pepper
  • MSG (optional)
  • 1 tablespoon brown sugar
  • Oregano and other herbs
  • Pinch of cinnamon
  • Salt
  • 1 teaspoon marmite
  • 1 tablespoon cocoa powder
  • 1 liter vegetable stock
  • 2-4 cans of diced tomatoes
  • 8-10 bay leaves
  • 1-2 cups lentils (any variety) (optional)
  • 1/2 bag of mushrooms, chopped (optional)
  • 1 courgette, sliced (optional)
  • 1 teaspoon freshly ground coffee (optional)
  • 1-2 bell peppers, chopped
  • 1-2 chili peppers, seeds included (optional)
  • 1 can each of black beans, red kidney beans, and black-eyed beans, drained and rinsed
  • 1 cup vegan ground beef or TVP (optional)
  • 2 cups grated carrot
  • 1-2 cans of corn, drained (frozen works)


  1. In a large pot, heat olive oil over medium heat. Add onions and cook until caramelized.
  2. Add minced garlic to the pot and cook for a minute or two.
  3. Stir in tomato paste, chipotle powder or sauce, Worcestershire sauce, hot sauce, cumin, paprika, cayenne pepper, MSG (optional), brown sugar, herbs, cinnamon, salt, marmite, and cocoa powder. Mix occasionally and let the contents simmer into a thick paste, adding vegetable stock if it gets too dry.
  4. In a separate pot, cook the lentils according to package instructions.
  5. Add canned tomatoes, bay leaves, and vegetable stock to the large pot, then bring to a boil briefly. The mixture will thicken as it cooks.
  6. Grate carrots and add them to the chili mix.
  7. In a frying pan, sauté the courgette slices with olive oil.
  8. Dice mushrooms and peppers, and add them to the frying pan.
  9. Once the lentils are cooked, add them to the chili along with the drained cans of beans.
  10. Add optional coffee grounds and adjust spices as desired.
  11. Transfer the cooked vegetables from the frying pan to the large pot. In the same frying pan, cook the vegan ground beef or TVP according to package instructions. Add it to the chili once cooked.
  12. Stir in the corn and let the chili simmer for 1-2 hours, stirring occasionally if it starts to stick to the bottom of the pot. If short on time, boil for a minimum of 30 minutes, stirring every 5 minutes.
  13. Remove bay leaves, let the chili cool, and serve with rice or pita bread. The flavor improves after a day or two in the fridge. Freeze if storing for more than a few days.
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