Borscht Chilli Non Carne (Ukrainian-Mexican Fusion)

My Borscht Chilli non Carne Concept

Imagine a rich and velvety plant-based stew: the sweet potato and spices from your chilli non carne meet the sweet-earthy beetroot, a hint of cabbage, and that unmistakable comforting borscht aroma. It’s deep red, smoky-sweet, spiced, and soulful.

After writing my previous post about chilli non carne, I started thinking about many other ideas on how to play with the recipe and add my Ukrainian roots to the forefront with it. 

I’ve cooked the recipe below and I must say it is really exciting. Textures are varied, flavour is complex with the smokiness and spiciness from chipotle, sweetness from starches, and earthiness from beetroot. What’s more, I added some notes about nutrition below; it consists of so much plant-based goodness. 

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Borscht Chilli Non Carne

Author: Dito Cuisine: Tex-Mex, Ukrainian

Difficulty: Beginner Prep Time 25 mins Cook Time 50 mins Rest Time 5 mins Total Time 1 hr 20 mins

Servings: 6

Ingredients

Servings

• 250 g beetroot, peeled and grated or julienned
• 150 g sweet potato, chopped small
• 100 g carrot, diced
• 100 g white cabbage, finely shredded
• 100 g mushrooms, chopped small (oyster or button)
• 150 g vegan meat mince (or seitan/soya)
• 2 tbsp chipotle en adobo paste (or 1 tsp chipotle powder)
• ¹⁄₂ tsp chilli powder
• ¹⁄₂ tsp crushed mustard seeds
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• ¹⁄₄ tsp ground cloves
• 1 tsp dried oregano
• 2 onions, chopped
• 3 garlic cloves, chopped
• 6 tbsp sunflower oil
• 300 g crushed tomatoes
• 200 g cooked kidney or pinto beans
• 1 tbsp sugar (or to taste)
• 20 g cocoa powder (optional for depth)
• 1 tbsp apple cider vinegar (for brightness, mimicking fermented beet)
• Salt and pepper to taste
• Optional: a handful of dill or coriander for garnish

Instructions

1. Sauté the aromatics:

   In a heavy pot, heat sunflower oil. Add onions and garlic, cook until soft and golden.

1. Layer the veggies:

   Add sweet potato, mushrooms, cabbage, and grated beetroot. Sauté for 10 minutes until slightly softened.

1. Add spices and paste:

   Stir in cumin, coriander, cinnamon, cloves, chilli powder, mustard seeds, and oregano. Cook for 2–3 minutes until fragrant. Add chipotle paste and vegan mince. Stir well.

1. Simmer:

   Pour in crushed tomatoes, cocoa powder (if using), beans, and enough water to just cover. Add sugar, vinegar, salt, and pepper.

1. Slow cook:

   Simmer gently for 30–40 minutes until everything is tender and flavours meld. Adjust the thickness with more water if needed (initially, simply cover it).

1. Final touch:

   Taste and balance – maybe more salt, vinegar, or sugar depending on the beetroot’s sweetness. Add fresh dill or coriander before serving if desired.

Keywords: borscht, Ukrainian, Mexican, chilli, Tex-Mex

Notes:

The above instructions will give you this borscht-inspired chilli non carne with beetroot cubes that will be a bit al dente, just to add even more texture to it. However, you can dice it even smaller to achieve fully cooked and soft beetroot.  

As with my more classic chilli non carne recipe, you can easily substitute vegan mince with soya chunks or seitan, replace sweet potato with butternut squash, or even, in this instance, you can add regular potato.  

Ukrainian cuisine isn’t spicy, so you can balance the heat by reducing the amount of chilli powder and chipotle paste, but try this one out initially – the spiciness isn’t piercing, it is well integrated and smooth. 

How to Serve

• In a bowl with crusty rye bread or pampushky
• Topped with vegan sour cream or coconut yoghurt
• Garnished with dill or coriander
• As a topping for tostada
• As a filling in tacos, wraps, or empanadas for a bold twist
• With a shot of horylka… or mezcal

Why This Borscht Chilli non Carne Recipe Works

• Beetroot replaces the tomato’s sharp acidity with sweetness and earthiness
• Cabbage adds body and borscht authenticity without clashing with chilli spices
• Cocoa + vinegar balances the flavour profile, keeping both traditions alive
• Chipotle and Mexican spices give smoky heat without overwhelming the dish

Ok, now it’s your turn!

Do you think it is a crime against borscht or traditional chilli? 

Looking forward to your thoughts!

P.S. I’ve tried cooking more traditional Mexican dishes with beetroot, like their beetroot mole. Though, maybe as a Ukrainian, it didn’t excite me. Yet this borscht-inspired plant-based chilli ticks all the boxes for me.