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Cajun Chilli Non-Carne

Cajun Chilli Non-Carne

One of the nation’s favourites dishes made plant-based by using our new Spicy Cajun-Style Lentils and Red Kidney Beans! Reducing your meat intake has never been easier or more delicious!

By @KathrynArmitage

  • Serves 4

  • 30 Minutes

  • 1 pan

  • Beginner

Suitable for vegans and vegetarians

Spicy Cajun-Style Lentils and Red Kidney Beans


  • 2 tablespoons oil – rapeseed or olive oil
  • 1 onion, finely diced
  • 2-3 cloves of garlic, minced
  • 2 tsp ground cumin
  • 2 tsp chilli powder – adjust to suit taste preferences
  • 2 heaped tablespoons tomato paste
  • 1 can (400g) chopped tomatoes
  • 1 x 250g pouch of Merchant Gourmet Cajun-Style Lentils & Kidney Beans
  • 1/2 can kidney beans
  • 1 tsp oregano
  • 2 tbsp soy sauce
  • 1 stock cube
  • 1 tsp cocoa powder - optional but adds a lovely richness!
  • A few chopped sun-dried tomatoes - optional

To Serve

  • •Sliced avocado, dairy-free crème fraiche, jalapenos, chopped coriander, vegan cheese, tortilla chips and glorious grains!


  1. Place a large pan on the stove, and heat 1-2 tbsp rapeseed or olive oil on a medium heat. Once hot, add your diced onion and sauté until soft – this should take about 5 minutes. Keep stirring, making sure they brown a little but don’t burn. Add the minced garlic and stir this in for another minute.
  2. Next, simply add all the remaining ingredients & mix well to combine. Add a little water – about 100ml – and let this simmer away, gently bubbling on a medium heat (without a lid). Cook your chilli for about 20 minutes whilst it thickens, stirring occasionally to make sure it doesn’t stick to the bottom of the pan.
  3. Season to taste and serve with glorious grains and your preferred garnishes!

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