Easy vegetarian chilli
Rustle up our easy vegetarian chilli. It’s a great recipe for batch-cooking – you can easily double it if you have a pan big enough, and freeze the rest
- Prep:25 mins
- Serves 8
Nutrition per serving
- kcal 157
- fat 4g
- saturates 0.3g
- carbs 19g
- sugars 0g
- fibre 9g
- protein 7g
- salt 0.25g
- 2 tbsp vegetable oil
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 2 onions, finely chopped
- 2 tsp dried mixed herbs
- 2 garlic cloves, crushed or finely grated
- 1 red pepper, sliced
- 1 green pepper, sliced
- 2-3 tsp chilli powder (depending on how hot you like it)
- 2 tsp sweet smoked paprika
- 2 tbsp tomato purée
- 400g can red kidney beans, drained
- 400g can black beans, drained
- 2 x 400g cans chopped tomatoes
- 400ml vegetable stock
- cooked rice, grated cheddar and soured cream, to serve
TipChilli powders can vary massively. Use one which is mild or hot depending on your preference, then try a little before you add it in. You may only need 1-2 tsp if it’s very hot.
Heat the oil in a large saucepan over a low-medium heat and fry the carrots, celery, onions and mixed herbs for 10-12 mins, stirring occasionally until the veg is soft but not golden. You may need to add a splash of water if the veg starts to catch.
Stir in the garlic and both peppers, and cook for a further 5 mins until the peppers begin to soften. Sprinkle in the chilli powder and paprika, turn up the heat to medium, then stir and cook for 1 min. Mix in the tomato purée and cook for a further 1 min, then pour in all of the beans, the tomatoes and stock.
Stir well, bring to the boil, then reduce the heat to a simmer. Cook for 25-35 mins until the beans are tender and the sauce has thickened. Serve with rice, grated cheddar and soured cream, if you like.