Veggie Chunks Chilli Con Carne


Veggie Chunks Chilli Con Carne
Preparation time
Cooking time


For 8 Person(s)


  • 2 cup(s) veggie chunks
  • 2 cup(s) tomatoes, chopped
  • 3 cup(s) boiling water
  • 2 stalk(s) escallion, chopped
  • 1 medium onion, chopped
  • 1 teaspoon(s) scotch bonnet pepper, deseed and chopped
  • 3 tablespoon(s) soy sauce
  • 2 teaspoon(s) dark sugar
  • 1/4 cup(s) Grace Vegetable Oil
  • 1/4 cup(s) celery, chopped
  • 1 small green sweet pepper, diced
  • 1 small red sweet pepper, diced
  • 1 teaspoon(s) oregano
  • 1 tablespoon(s) chilli powder
  • 2 can(s) Grace Kidney Beans, drained
  • 1 can(s) Grace Whole Kernel Corn, drained
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) Grace Caribbean Traditions Black Pepper
  • 1 cup(s) Grace Tomato Ketchup

Veggie Chunks Chilli Con Carne Directions

  1. Re-hydrate veggie chunks in boiling water with 1/2 of the chopped escallion, onion and scotch bonnet pepper.
  2. Add soy sauce and dark sugar, allow to marinate for 1/2 an hour.
  3. In a frying pan heat Grace Vegetable Oil, add remaining chopped eascallion, onion, and scotch bonnet pepper and stir, add veggie chunks and stir well.
  4. Add celery, sweet peppers, oregano and chilli powder.
  5. Add Grace Red Kidney Beans and Grace Whole Kernel, stir and allow to heat through.
  6. Add Grace Tomato Ketchup and chopped tomatoes. Leave to simmer for 3-4 minutes.
  7. Add salt and pepper to adjust taste.

    To Serve: Serve with rice, taco shells and green salad.

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