This is another recipe for when you’re craving something comforting and warm but don’t want to over indulge. I love beef chilli, but only when it’s slow- slow-cooked and melty. This vegetable chilli has just the same favours without the long cooking, is much better for you, and costs barely anything to put together a huge potful!
I don’t think chillies should be hot – I think they should contain lovely warm flavours without burning spice and so this is what I’ve done here. Feel free to add a few dried chilli flakes if you prefer some spice, or top with a big spoonful of pickled jalapeños!
Of course, I topped mine with cheese and soured cream, and served it with white rice, but you could just as easily miss off those elements to make it vegan, seriously healthy and low in calories.
Give this a go – it’s packed full of smoky flavours and I guarantee you’ll love it.
Ingredients, Substitutions and Variations
- Olive oil – you could also use vegetable oil.
- Onion and garlic – staple flavours! Use white or yellow onion and don’t skip the garlic!
- Fresh coriander – I adore fresh coriander and I think it adds something special to a vegetarian chilli like this. If you don’t agree, you can leave it out.
- Ground cinnamon and smoked paprika – these two spices together create such an incredible depth of flavour. You could also add a touch of ground cumin.
- Chopped tomatoes– passata would also work if you prefer a smoother sauce.
- Chickpeas and borlotti beans – this is where you can get adventurous! Substitute these with any tinned beans you have in your cupboard (not ones in sauce). Kidney beans, black beans, pinto beans and butter beans would all work. My suggestion, though, is to use two different ones to get that variety in taste and texture.
- Courgette and red pepper – perfect vegetables for this dish. You could also add a handful of spinach and some mushrooms.
Top tips
- Good to freeze
This recipe serves six when eaten with white rice. It freezes really well so pop any excess in the freezer for another time. Also a great batch cooking meal!
- Mix up the toppings
Get creative with your toppings – I already mentioned soured cream, grated cheese and pickled jalepenos, but what about avocado, crumbled tortilla chips, feta cheese?
- Enjoy the crunch
Adding the red pepper right at the end means it keeps its texture and adds crunch to the chilli. If you would prefer it softer, just simmer the chilli for ten more minutes before serving.
Vegetable Chilli
Save This RecipeIngredients
- 1 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1 large bunch fresh coriander
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 2 x 400g tins chopped tomatoes
- 1 x 400g tin chickpeas
- 1 x 400g tin borlotti beans
- 1 courgette
- 1 red pepper
- 200 g white rice cooked, per person to serve, plus cheddar cheese and soured cream to dollop on top
Instructions
- Finely chop your onion, garlic and the stalks of the coriander. Put in a large pan with the oil and cook over a medium heat for 2-3 minutes. Stir in the cinnamon and smoked paprika, then tip in the chopped tomatoes, chickpeas and borlotti beans.
- Chop the courgette and add this to the pan too. Bring to the boil, then simmer for 10 minutes.
- Finely chop the red pepper and coriander leaves and stir these into the chilli. Taste, and season with salt and pepper, and add more cinnamon and smoked paprika if it needs it too.
- Serve on a pile of white rice, topped with grated cheese and soured cream. Yum!
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