• Home
• Recipes
• Easy vegetarian chilli

Easy vegetarian chilli

• Samuel Goldsmith

Save recipe

Serves 8

Easy

Prep: 25 mins

Cook: 55 mins

A star rating of 4.5 out of 5.109 ratingsRate

loading...

Rustle up our easy veggie 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

Easily doubled

Freezable

Egg-free

Healthy

Nut-free

Vegetarian

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

Simple mushroom curry

A star rating of 4.7 out of 5.81 ratings

Vegetable bake

A star rating of 4.7 out of 5.11 ratings

Chilli paneer

A star rating of 4.5 out of 5.15 ratings

Bold, hearty and entirely plant-based, this vegetarian chilli proves you don't need meat to make a satisfying bowl. Beans bring the protein and fibre – discover our top tips for healthy Mexican cooking to keep the flavour coming.

Ingredients

Nutrition

Units:

MetricUS

• 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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

• kcal157

• fat4g

  low

• saturates0.3g

• carbs19g

• sugars10g

  low

• fibre9g

  high

• protein7g

• salt0.25g

  low

Ad

Method

• step 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.

• step 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.

• step 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.

Recipe 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. 

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.109 ratings

Ad

Ad

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now

Loading...

Ad

Loading...

Loading...