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Vegetable chilli


For the chilli 

  • 2 tbsp olive oil
  • 2 onions, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 green pepper, deseeded and chopped
  • 1 red pepper, deseeded and chopped
  • 2 sticks celery, trimmed and chopped
  • 1 large sweet potato, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp hot chilli powder
  • 2 x 400g tins red kidney beans in chilli sauce
  • 1 x 500g carton passata/ chopped tomatoes

To serve

  • Tacos
  • Soured cream
  • Mashed avocado
  • Handful chopped coriander
  • Heat the oil and cook the onion for five minutes until softened.  
  • Add the remaining vegetables and cook, stirring frequently for eight to 10 minutes.
  • Add the garlic and cook for one minute. Stir in the spices, season, then cook for 30 seconds.
  • Add the kidney beans and passata.
  • Half-fill the kidney bean tin with water and tip into the pan. Bring to the boil and stir well.
  • Partially cover the pan and simmer, stirring occasionally, for 30 minutes until the vegetables are tender.
  • To serve, spoon the chilli into tacos and top with sour cream, mashed avocados and coriander.

You can use a selection of whatever vegetables and beans you have for this vegetarian chilli recipe.

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