Caribbean Chilli

Thanks to Neil for sending us this tasty vegan chilli. Packed with fibre and protein, this is a straight forward recipe that you can batch cook and use for a quick evening meal or even as a workday lunch, if you have facilities to heat it up (or a hot food flask).

Chilli is great for warming the cockles, especially in the winter months, so I will be trying this one out. Don’t forget to add your calories for rice or pittas, if you are adding them. A 50g dry weight portion of rice is 182 calories, or a wholemeal pitta is 145 calories, which still makes this a really economic meal for around the 400 calorie mark.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caribbean Chilli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Rachel Wilcock
  • Total Time: 25 minutes
  • Yield: 4 1x


A Caribbean twist on a Mexican favourite



1 tablespoon cooking oil

500g mushrooms

2 or 3 peppers

4 salad tomatoes

5 teaspoon Dunn’s River all purpose seasoning

chilli flakes/powder (optional)

2 tablespoon tomato ketchup

2 tins kidney beans

1 big handful spinach (or equivalent frozen)



  1. Slice mushrooms, peppers and cut tomato into chunks
  2. Coat the veg in Dunn’s River seasoning and chilli flakes/powder
  3. Fry veg in oil for 5 or so minutes until the seasoning gets a bit sticky
  4. Add drained kidney beans and ketchup. Add a splash of water and simmer for 10 minutes
  5. Add a large handful of spinach and cook until wilted down
  6. Can serve with rice/pitta/jacket potato/sweet potato – just add the calories
  • Prep Time: 10
  • Cook Time: 15


  • Calories: 260

Leave a Reply