Time for another quick and easy eats post! This is one of my favourite super simple recipes of all time. I posted the recipe about 4 years ago and thought it was due a repost with my slightly updated ingredients list and method.
Before I get into the recipe I have to talk about my love of chilli. Before I got into blogging, and then cooking from scratch, I wasn’t a very adventurous eater. Making this chilli was a big turning point for me. Hello flavour and spice! I also love how chilli can be enjoyed whatever the season. The Mexican flavours taste fabulous in the summer, but the warmth of the dish is also comforting in the autumn and winter.
I’ve made a few different chilli’s now, my turkey taco as well as a slow cooker chicken salsa chilli recipe I created for Old El Paso. All very yummy, but this is the recipe I come back to again because it is so quick to make, full of veggies and great for when I’m dialling it up.
This recipe is vegan, but if beans don’t agree with you just change them out for beef or turkey mince. It will only add 5-10 minutes onto the already speedy recipe!
- 1 medium onion
- 1 red pepper
- 1 yellow pepper
- 1 courgette
- 1 tin / carton of chopped tomatoes
- 1 tin / carton of red kidney beans
- 1/2 - 2 tsp of hot chilli powder, depending on how hot you like it!
- 1/4 - 1/2 cup of pre prepared salsa
- 2 tbsp of chopped jalapeños
- Pinch of cumin / cinnamon
- 1. Pop a large pan over a medium high heat. Slice the onion and fry (in a little oil if needed).
- 2. Deseed and slice the peppers and courgette into chunks. Add to the onions.
- 3. Add your spices and fry for 1-2 minutes.
- 4. Add the chopped tomatoes, drained beans and salsa if using
- 5. Leave to simmer for 10 minutes - 30 minutes depending on how soft you'd like the veggies
- 6. Serve with toppings!
- This recipe tastes great the next day if a leftover portion is kept in the fridge. It will also freeze well.
Of course this can be served with brown rice, but personally I love a giant bowl of it (the recipe makes 2 HUGE servings, perfect for volume eaters like me!) topped with avocado, a little grated cheese or greek yoghurt and more salsa and sometimes all of them! It’s a really filling tasty meal that’s low fat and low calorie but still has lots of flavour. This is definitely a vegetarian option where you wouldn’t miss the meat!
Are you a chilli fan? How do you usually make a chilli?
I love a good veggie chilli, this looks yummy! I had to laugh when you said you never used to be an adventurous eater. I was exactly the same. My go to meal 3/4 years ago was salmon, some kind of potato and veg over and over. Johnny actually introduced me to a load of new foods I love now and re-ignited my passion for food, but thats for a different story!
Chilli wise I love adding lots of spices so loads of cumin goes in for me. I also find a small spoon of cacao or cocoa powder really adds to the richness of it!
Haha I have done that with James, but before that it took me ages to try new foods! Growing up I was so picky, all I would eat is tinned vegetable soup!
Love chilli! i should actually batch cook this more so have ready meals in freezer :)
Great idea Hazel, I need to have a batch cooking day soon!
Ooh this sounds perfect for dinner this evening! I loved your Turkey Taco Chilli too when I made it a while ago. Big one pot dinners/dinner where you chuck everything into the pan and let it do its work, are my favourite kinds.
She’s So Lucy
They work so well don’t they! I’m making a quinoa chilli with my community group this afternoon which is very similar!
I love chilli- we have it with roasted sweet potato and kidney and black beans (plus other veggies) but lentils are good too, as they can be a bit gentler than beans.
I’ll definitely have to try making a version with lentils, love lentils!
This looks so good! Definitely one for me to give a go – I’m an adventurous eater but not an adventurous cook! x
Haha, sounds like it’s time to work on the adventurous cooking then!
This is my kind of meal! I’ve never made chilli but have had it made for me several times. Time to give it a go myself now then! Avocado and yoghurt would be my toppings of choice. :)
Ooh yes do give it a try and let me know what you think!
Veggie chill is one of my go-to dinners – it’s so easy and quick but always tastes great. I used to use a Jamie Oliver recipe but have now switched to the one in Deliciously Ella’s book as it’s SO quick it’s crazy! It takes about 20 mins start to finish and there is no chopping involved!
Lx