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

Ingredients

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

Tip

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.

Method

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.