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13 Jan, 2021

Chile non Carne with Green Coriander Rice

There really are no definitive rules to a chile, it should be an expression of your personality or mood, hot and spicy or mellow and comforting depending on the day! This vegan version is positively bursting with Aztec vibrancy. You will see that there are quite specific chilis, chipotle and ancho, if you can get these do but if you can’t a hot red pepper will still do the dish justice.


Serves 6


  • 700g crown prince, kabocha/ butternut squash/sweet potato, peeled, deseeded and cut into 3cm chunks
  • 500g celeriac/parsnip, peeled and cut into 3cm chunks
  • 6 tbsp olive or rapeseed oil
  • 2 chipotle chillies, deseeded and opened like a book
  • 1 ancho chilli, deseeded and opened like a book
  • 2 onions, chopped
  • 3 garlic cloves, roughly chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 heaped tsp dried oregano (preferably Mexican)
  • 2 x 400g tins black beans, drained and rinsed
  • 2 x 400g tins plum tomatoes
  • 50g maple syrup
  • 30g dark chocolate (at least 70% solids), grated

For the rice:

  • 250g long-grain rice, rinsed
  • 1 bunch coriander, leaves and stalks, chopped
  • 200g spinach, roughly chopped


  1. Heat the oven to 220C/200C fan/gas 7. Put the squash and celeriac on a baking tray, drizzle over half the oil and season generously. Toss everything together with your hands, spread out and roast for 30-35 minutes, until the veg is tender, and crisp and golden around the edges.
  2. Toast the dried chillies in a small, dry frying pan for a minute on both sides, then cover with boiling water and set aside. Meanwhile, pour the remaining oil into a large saucepan, add the onions and sweat over a medium heat for 10 minutes, until they begin to soften. Season generously, add the garlic and cook for another five to seven minutes.
  3. Drain the chillies, chop them finely, add half to the onions, along with the spices and oregano. Fry for a minute, then add the beans, tomatoes, sugar and chocolate. Fill the tomato tin with hot water and add to the pan.
  4. Bring to a boil, then simmer for 15 minutes until reduced. Stir in the roast vegetables and check the taste – if you want more spice, add the rest of the chillies. Simmer for another 15 minutes, until the sauce has thickened.
  5. While it’s cooking, place your rice in a deep pan and cover with 500ml water and a pinch of salt. Bring to the boil, then turn down to low, cover and cook for 12-15 minutes until all the water has been absorbed. Stir through the coriander, spinach and oil and serve alongside the chile.

You can also order this meal ready-made for you from our fridge fill range here!