Vegetarian Chilli


10 Portions

Linda McCartney mince 400g

Onion 100g

Carrot 100g

Garlic 1 clove

Celery 100g

Chopped tomato 500g

Tomato Puree 80g

Cumin Pinch

Blackened Cajun spice Pinch

Sweetcorn 200g

Kidney Beans 200g

Salt and Pepper To taste


50 Portions

Linda McCartney mince 2kg

Onion 500g

Carrot 500g

Garlic 1 Clove

Celery 500g

Chopped tomato 2.5kg

Tomato Puree 400g

Cumin 10g

Blackened Cajun spice 10g

Sweetcorn 1kg

Kidney Beans 1kg

Salt and Pepper To taste


100 Portions

Linda McCartney mince 4kg

Onion 1kg

Carrot 1kg

Garlic 1 clove

Celery 1kg

Chopped tomato 5kg

Tomato Puree 800g

Cumin 20g

Blackened Cajun spice 20g

Sweetcorn 2kg

Kidney Beans 2kg

Salt and Pepper To taste



  1. In a large pan begin fry the Linda McCartney Mince in a little oil for about 10 minutes
  2. Add the Onion, Carrot, Garlic and Celery and continue to cook for a further 10 minutes
  3. Add the Cumin and Blackened Cajun spice and cook for a further 10 minutes
  4. Add the Chopped Tomatoes and Tomato Puree to the pan and cook on a low heat for another 45 minutes, stirring regularly.
  5. Add the Sweetcorn and Kidney Beans and cook for a further 10 minutes
  6. Add seasoning to taste and add more spices if necessary

Key Points


Celery, Soya, Gluten