Easy vegetarian chilli

Easy Vegetarian Chilli

Serves 6-8

  • 2 tbsp vegetable oil
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed or finely chopped
  • 1 red pepper, deseeded and chopped
  • 1 green pepper, deseeded and chopped
  • 2 tsp dried mixed herbs
  • ½ – 1 tsp chilli powder
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 400g can red kidney beans, drained and rinsed
  • 400g can green lentils (or other beans or lentils), drained and rinsed
  • 2 x 400g cans chopped tomatoes
  • 1 tbsp tomato puree
  • 400ml vegetable stock
  1. Heat the oil in a large saucepan over a low-medium heat and fry the carrots, celery and onions for 10-12 minutes, stirring occasionally until the vegetables are softened.
  2. Stir in the garlic and peppers and cook for a further 5 minutes until the peppers begin to soften. Sprinkle in the herbs, chilli powder, cumin and paprika, then stir and cook for 1 minute. Add a little chilli first of all and taste it before adding more as the heat of different chilli powders can vary a lot.
  3. Add the beans and lentils, tomatoes, tomato puree and stock. Stir well, bring to the boil, then reduce the heat to a simmer. Cover and cook for 25-35 minutes until all the vegetables are tender.

The choice of vegetables and beans can be varied according to what you have available and your own preference. Serve with brown rice or jacket potatoes, topped with soured cream, grated cheese or guacamole.

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