Veggie Chilli Recipe
Whether you're a lifelong vegetarian or just trying to cut back on meat, this veggie chilli recipe is a brilliant addition to your winter menu. It’s warm, filling, nutritious, and endlessly customisable.
Ingredients
- Mixed beans e.g. kidney, black beans
- Chopped tomatoes
- 2 tbsp Tomato purée
- 1 large Red pepper diced
- 1 large Carrot finely chopped
- 1 large Onion finely chopped
- 3 cloves Garlic minced
- 1 tbsp Olive oil
- 1 tsp Chilli powder adjust to taste
- 2 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Ground coriander
- 250 ml Vegetable stock
- 1 square Dark chocolate optional, for depth
- Salt and pepper To taste
Instructions
- Heat olive oil in a large pan over medium heat.1 tbsp Olive oil
- Sauté onions until translucent, about 5 minutes.1 large Onion
- Add garlic, carrots, and red pepper. Cook for another 5–6 minutes.1 large Carrot, 3 cloves Garlic, 1 large Red pepper
- Stir in cumin, smoked paprika, coriander, and chilli powder.1 tsp Chilli powder, 2 tsp Ground cumin, 1 tsp Smoked paprika, 1 tsp Ground coriander
- Mix in tomato purée and cook for 2 minutes to caramelise.2 tbsp Tomato purée
- Add chopped tomatoes, drained beans, and vegetable stock.Chopped tomatoes, 250 ml Vegetable stock, Mixed beans
- Bring to a boil, then reduce to a simmer for 30–40 minutes.
- Stir in a square of dark chocolate for richness.1 square Dark chocolate
- Adjust seasoning to taste with salt and pepper.Salt and pepper
- Serve hot with rice, tortillas, or baked potatoes.