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
    Cook:55 mins
  • Serves 8
  • Easy

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


Chilli 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. 


  1. 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.

  2. 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.

  3. 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.

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