Vegan Pepper Sin Carne

A vegan take on the classic Chilli Con Carne, with rich Fermented Pepper flavour.


    • 3 onions, chopped
    • 4 carrots, peeled, diced
    • 5 sticks celery, chopped
    • 6 cloves garlic, crushed
    • 3 Sweet potato, cut into chunks
    • 15g smoked paprika
    • 15g cumin, ground
    • 115g CHEF Fermented Pepper Paste
    • 3.5g dried oregano
    • 2.5 tbsp tomato puree
    • 1.5L BUITONI Sugo per Pasta (Pasta Sauce)
    • 750mL water
    • 3 red capsicums, cut into chunks
    • 3x400g tinned Red Kidney beans, rinsed and drained
    • 2x400g tinned Black beans, rinsed and drained
    • 2 bch coriander, chopped


    • Place the onions, carrot and celery into a pot or saucepan and cook with a lid on for 10 minutes, stirring occasionally.
    • Add the garlic and sweet potato and cook for 3-4 minutes.
    • Add the smoked paprika, cumin, CHEF Fermented Pepper Paste, oregano and tomato puree.
    • Add the red capsicums, BUITONI Sugo per Pasta, water and cook with the lid on over a low heat until cooked.
    • Add the red kidney beans and black beans towards the end.
    • Finish with chopped coriander.
    • Serving suggestion: serve with avocado guacamole, brown rice and lime segments.