Vegetarian Chilli Wraps

I made some chilli tonight as it's Graham's favourite and we hadn't it for quite a while!

I like chilli with rice and Graham likes chilli with mashed potatoes, so we compromised and had some chilli on flour tortillas. I heated the tortillas for about 20 secs in the microwave, then spread with sour cream, heaped on some salad leaves, added chilli and then grated a mature cheddar cheese over the top. You could also use dairy free yoghurt instead of sour cream and dairy free cheddar. We like Violife.

Then carefully rolled the tortillas into parcels. Yum!

Vegetarian Chilli


1 tbsp olive oil
 I onion, cut in half and sliced into half moons
2 red chillis, sliced finely, keep seeds in for heat
500g mushrooms, sliced
454g frozen Soya Mince
3 cans Chopped Tomatoes
2 cans Kidney Beans, rinsed
1 can of green lentils or cannellini beans
1 tube tomato puree
1/2 pint vegetable stock
1 glass red wine
4 tbsp Green & Blacks Cocoa


  1. Fry off the onions and chilli peppers in the olive oil, add the mushrooms and cook down.
  2. Empty in the Soya Mince and mix well.
  3. Pour in 1/2 pint vegetable stock and cook for a couple of minutes.
  4. Add the chopped tomatoes and kidney beans and cook for about 30-40 minutes until the flavours have started to amalgamate.
  5. Add the tomato puree, wine and the cocoa and cook for a further 10 minutes. Season with salt and pepper.

Serves 8

As with most stews this always tastes even better the second day. I always make a large batch of this and freeze some.

Graham likes more of a kick than me, so he always has some crushed chillies at the ready to liven his meal up a bit. I like to keep some feeling in my tongue!

If you enjoyed these spicy dinner wraps you may also like my Spicy Bean Lunch Wraps.


  1. i love your blog!! This looks especially wonderful...

  2. Dear holler. This chilli looks absolutely yum - I've always loved beans! (PS sorry for absence but my computer is playing up :(

  3. Thanks kleopatra.

    Glad you are back, Little Miss Moi.

  4. looks delicious - I sympathise with you because I too have a partner who prefers a lot more chilli than me - he always has a bottle of tabasco sauce at the ready!

  5. Hi Johanna, That tabasco sauce is indeed spicy stuff!

  6. You have some ingredients that are different from my chili. I will definately try yours. Mike loves hot peppers and I grow about 4 different kinds of hot peppers in Key West. They love the hot weather!

  7. Hi Winedeb, I am growing jalepeno peppers this year! They are under glass, but I don't know if they like it here yet, as they are still quite small! Any tips on growing them? Do you thin the plant out like you do with tomatoes?

  8. Yes you do thin out. Once the seedlings get big enough to withstand transplanting I do thin out. They like lots of sunshine and warmth. Also, once they are established, I put a bit of organic fertilizer on them just to push them along. They are an easy plant to grow so I think yours will be fine. Some of the other peppers like thai, etc. are a bit more picky with their climate. But come to think of it, our thai peppers like it a little cooler temp wise but still love the sun. Who doesn't! Let me know how your peppers progress!

  9. Thanks Winedeb. I will thin them out then. They are only about 5 inches tall so far!

  10. This is on the menu this weekend! I'm still doing an 'eat down the pantry' challenge and this will use up loads of ingredients that have been lurking.

    1. Good for you Kate. I need to do that more often. We love this chilli, so I hope you do too. It's even better day two.


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