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Easy veggie chilli



Easy veggie chilli

This vegetarian chilli packs a real flavour punch and is super easy to make.



  • 1 tbsp rapeseed oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 red chilli, finely chopped
  • ½ tsp ground cumin
  • 1 tbsp paprika
  • 1 tsp chilli powder
  • 250g/9oz vegetarian mince
  • 400g tin chopped tomatoes
  • 3 tbsp tomato purée
  • 300ml/½pint vegetable stock
  • 1 green pepper, seeds removed and cubed
  • 1 yellow pepper, seeds removed and cubed
  • 1 carrot, grated
  • 400g tin kidney beans in water, drained
  • 1 tsp cornflour
  • handful fresh coriander, finely chopped

To serve

  • 2 wholemeal pitta breads, halved
  • 4 tbsp sour cream
  • 50g/1¾oz cheddar, grated




  1. Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 4-5 minutes, or until soft.

  2. Add the red chilli, cumin, paprika and chilli powder and cook for 1 minute. Add the soya mince and cook for 2-3 minutes.

  3. Add the chopped tomatoes, tomato purée, vegetable stock, peppers and carrot and bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.

  4. Add the kidney beans and cook for 5 minutes. Mix the cornflour with 1 tablespoon water, then add it to the pan and cook for a further 5 minutes. Stir in the coriander.

  5. Serve the chilli with the pitta halves, sour cream and grated cheese.


Easy veggie chilli

Easy veggie chilli

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