Name: Borscht Chilli Non Carne
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 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; 150 g vegan meat mince; 2 tbsp chipotle en adobo paste; 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; 20 g cocoa powder; 1 tbsp apple cider vinegar; Salt and pepper to taste; Optional: a handful of dill or coriander for garnish

Borscht Chilli Non Carne

Author: Dito Cuisine: Tex-Mex, Ukrainian

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Prep Time 25 mins Cook Time 50 mins Rest Time 5 mins Total Time 1 hr 20 mins Difficulty: Beginner Servings: 6

Instructions

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

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

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.

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

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).

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.

Borscht Chilli Non Carne

Borscht Chilli Non Carne

Ingredients

Instructions

Sauté the aromatics:

Layer the veggies:

Add spices and paste:

Simmer:

Slow cook:

Final touch:

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