Veggie chilli

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.

Veggie chilli 3

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! 

Vegetable Chilli
Serves 2
  1. 1 medium onion
  2. 1 red pepper
  3. 1 yellow pepper
  4. 1 courgette
  5. 1 tin / carton of chopped tomatoes
  6. 1 tin / carton of red kidney beans
  7. 1/2 - 2 tsp of hot chilli powder, depending on how hot you like it!
  1. 1/4 - 1/2 cup of pre prepared salsa
  2. 2 tbsp of chopped jalapeños
  3. Pinch of cumin / cinnamon
  1. 1. Pop a large pan over a medium high heat. Slice the onion and fry (in a little oil if needed).
  2. 2. Deseed and slice the peppers and courgette into chunks. Add to the onions.
  3. 3. Add your spices and fry for 1-2 minutes.
  4. 4. Add the chopped tomatoes, drained beans and salsa if using
  5. 5. Leave to simmer for 10 minutes - 30 minutes depending on how soft you'd like the veggies
  6. 6. Serve with toppings!
  1. This recipe tastes great the next day if a leftover portion is kept in the fridge. It will also freeze well.
Wholeheartedly Laura
Veggie chilli 2

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?



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