Chilli Con Carne - Vegetarian, Gluten Free & Dairy Free

So I've recently discovered a wonderful book by Ella Woodward called Deliciously Ella. She has a serious condition but controls it herself with her diet and lifestyle. So upon this discovery I decided to give it a go seeing as Coeliac Disease is also controlled by your diet and lifestyle choices.

So far I have had a go at making the Sweet Potato Brownies, which we absolutely fantastic, very gooey and sweet. And the Black and Kidney Bean Chilli which I have attempted to adapt the recipe to suit myself.

I decided not to use just Kidney and Black Beans, I decided to use a tin of mixed pulses to give it a lot of different flavours and textures. 


  • Half an Onion chopped.
  • 2 cloves of Garlic - Crushed.
  • 4 Chestnut Mushrooms.
  • 1 packet of Passatta - the amount you use will depend on how much sauce you like.
  • 2 Carrots - Grated.
  • 1 Tin of Mixed Pulses - Or any type of bean you like.
  • Rice or pasta to serve 
  1. Start by preparing all of your vegetables, so chop, crush and grate them.
  2. In a frying pan, add a little Olive Oil and once that is heated up, add in all of your vegetables.
  3. Fry them for a couple of minutes until the onions and mushrooms have browned and add in the mixed beans.
  4. Open the sauce and add as much sauce as you desire.
  5. Leave to heat and let the flavours all work together for about 10 minutes.
  6. Put on a plate with the Rice or Pasta and Enjoy!!  

Love Lucy xoxo 

No comments