Store Cupboard Recipe: Chilli Non Carne

Hey everyone, I hope you are all doing okay. We’re on day two of schools being closed in Scotland, and last night the government announced even further restrictions on movements. With everyone trying not to go out unnecessarily, and changing their shopping and cooking habits, I thought I would share one of our favourite recipes which you can make entirely from store cupboard supplies. My boys loves this yummy bean mix, and you can eat it with rice, tortilla crisps or bread, depending on what you have to hand. With two adults and two children we got about six portions out of this, so we had some left for lunch the next day.


  • 2 Tbsp olive oil
  • 1 tin of kidney beans, drained and rinsed
  • 1 tin of back beans, drained and rinsed
  • 1 large tin of sweetcorn, drained and rinsed
  • rained and rinsed
  • 2 tins chopped tomatoes
  • 1.5 Tbsp paprika powder
  • 1 Tbsp garlic granules or garlic powder
  • 2 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp mild chilli powder (see note below)
  • 1/2 tsp vegetable stock/ bouillon powder
  • 1 Tbsp unsweetened cocoa powder
  • 1/2 tsp brown sugar
  • 2 tsp balsamic vinegar
  • generous squeeze of tomato puree
  • salt & pepper
  • squeeze of BBQ sauce (optional)

Note: I use just a little mild chilli powder, as my kids don’t like it very spicy. You can adjust and add more, or hotter, chilli powder depending on your family’s preferences.


  • Place the olive oil and all the contents of the tins in a large saucepan, and add two tins worth of water – I use the tomato tins for this, to wash out the last bits of tomato that always get stuck inside.
  • Add all the spices, stock powder, cocoa powder, sugar, vinegar, tomato puree and mixed well in, then season with salt and pepper.
  • If you have any BBQ sauce to hand, add a generous squeeze. This will give the sauce a bit more smokiness, but it’s optional.
  • Bring everything to a boil and cook for 5-10 minutes, stirring constantly. Then turn down the heat to low and leave to bubble for another 30-45 minutes until the sauce has reduced a little and is nice and thick.
  • Serve with rice, tortilla crisps or bread, depending on what you have to hand.


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