Google Tag Manager
Skip to main content
This website is using cookies. If you want to know more, read our
Plant Based Foods
Stocks and boosters
Cooking Milks & Creams
Commercial Coffee Machines
Coffee Whitener &Creamers
Milk Based Drinks
Trends & Insights
Pros to Pros
Grow with it
Supporting you through COVID-19
Age care menus
Allergen Free Resources
Gluten Free Resources
Meet our Team
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)
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.
Lemon & Lime Summer Delight
Homemade Vegan Chilli
Recipe created by QLD Regional National Finalists - Jayden Osbourne & Kelvin Anderson
Sous Vide Lamb Saddle, Marinaded in Tom Yum Paste
Contact us with questions about products or services.
1800 20 30 50
1800 20 30 50
Nestlé Golden Chef's Hat Award