Vegetable Chili Recipe

Name: Vegetable Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 tablespoon olive oil; 1 red onion, finely chopped; 2 garlic cloves, crushed; 1 celery rib, chopped; 2 teaspoons ground cumin; ½ teaspoon chili powder; 1 tablespoon tomato paste; 1 carrot, chopped into small dice; 1 zucchini, chopped into small dice; 1 small red capsicum, seeds removed, chopped; 400 g chickpeas, rinsed, drained; 400 g red kidney beans, rinsed, drained; 400 g crushed tomatoes; coriander leaves, to garnish; brown rice, to serve; natural yoghurt or light sour cream, to serve

Servings: persons

1 tablespoon olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 celery rib, chopped
2 teaspoons ground cumin
½ teaspoon chili powder
1 tablespoon tomato paste
1 carrot, chopped into small dice
1 zucchini, chopped into small dice
1 small red capsicum, seeds removed, chopped
400 g chickpeas, rinsed, drained
400 g red kidney beans, rinsed, drained
400 g crushed tomatoes
coriander leaves, to garnish
brown rice, to serve
natural yoghurt or light sour cream, to serve

1
Heat the oil in a large saucepan over medium heat.
2
Cook the onion, garlic, carrot and celery, stirring, for 5-6 minutes until softened.
3
Add the spices and stir for 1-2 minutes until fragrant, then add the tomato paste and stir for 1 minute.
4
Add the zucchini, capsicum, chickpeas, kidney beans, tomatoes and 2/3 cup (165mL) water, then bring to the boil.
5
Reduce heat to low and simmer for 10-15 minutes or until thickened.
6
Season with sea salt and freshly ground black pepper, then scatter with coriander leaves (optional).
7
Serve with rice and yoghurt or sour cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 red onion, finely chopped, 2 garlic cloves, crushed, 1 celery rib, chopped, and more.

Yes, Vegetable Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Chili

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