Veggie Chilli

Veggie Chilli


30 Minutes




Cajun, Mexican, Worldwide



Vegetarian, Vegan, Nut Free

Making this recipe


Olive oil
1 x white onion
2 x garlic cloves
1 x celery
2 x carrots
1 x red pepper
1 x tin of tomatoes
1 x tin of chickpeas
1 x tin of red kidney beans
1 tbs chilli con carne spices
1 vegetable stock cube (150ml water)
1 x tbs tomato paste

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A warming, hearty veggie chilli that can be made in less than an hour, delicious!

Step 1
In a hot pan drizzle the oil and fry the onions and garlic until soft

Step 2
Add the celery, carrots and peppers and cook for a further 3-4 minutes

Step 3
Add the Chilli spices and stir in

Step 4
Add the tin of tomatoes, kidney beans, chickpeas and crumble in the stock cube, followed by the water and tomato paste

Step 5
Bring to the boil then simmer for around 20-30 minutes so that the vegetables cook through and sauce thickens

Step 6
Serve with jacket potato or rice