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Tasty vegetarian chilli recipe

This veggie chilli is hot and spicy, easy to make in big batches and freezes brilliantly!

It can also be made vegan with a simple swap to the mince.

Prep: 10 mins
Cook: 30 mins
Serves 4

Nutritional information

Per serving (1/4 recipe):

  • 1,674kJ / 400kcal
  • 21.5g protein
  • 70g carbohydrate, of which 16.5g sugars
  • 5g fat, of which 1g saturates
  • 12g fibre
  • 0.9g salt
Vegetarian chilli with peppers, kidney beans and tomatoes served on a bed of rice in a bowl

Ingredients

  • 2 teaspoons vegetable oil
  • 2 garlic cloves, crushed
  • 1 medium onion, chopped
  • 1 carrot, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 300g vegetarian, or vegan mince
  • 1 tin red kidney beans, in water (420g)
  • 1 tin chopped tomatoes (400g)
  • 200g rice (easy-cook long grain brown rice, if possible)
  • 2 peppers, any colour, deseeded and chopped
  • 2 teaspoons tomato purée
  • 100ml reduced-salt vegetable stock

Method

  1. Heat the vegetable oil in a large saucepan and add the onion. Fry gently for 2 to 3 minutes, then add the carrot, garlic, red chilli and peppers and fry for 2 to 3 more minutes, stirring often.

  2. Add the mince, beans, tomatoes, tomato purée and stock. Bring to the boil, then reduce the heat and simmer, partially covered, for 25 to 30 minutes. At the same time, put the rice on to cook in plenty of gently boiling water – it will take 25 to 30 minutes.

  3. Season the chilli with pepper, then serve in warm bowls with the cooked, drained rice.

    Information:

    This works brilliantly served over a jacket potato. Leftovers can also be heated up and added to a wrap!

More recipes

Good old fish and chips

Vegetable frittata

Mediterranean potato bake

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