Vegetarian Chilli Recipe

Name: Vegetarian Chilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups beans tins of; 1 2/3 cups diced tomatoes tins of; 2 diced onions medium; 2 diced tomatoes; 2 carrots grated; 1 zucchini grated; 1 red capsicum diced, pepper; 1 butter dollop of; 2 tablespoons ground cumin; 1 tablespoon ground coriander; 1 tablespoon dried chili flakes; 1 tablespoon thyme; 1 teaspoon turmeric; 1 tea spoon paprika; 1/2 teaspoon cinnamon

Servings: persons

2 3/4 cups beans tins of
1 2/3 cups diced tomatoes tins of
2 diced onions medium
2 diced tomatoes
2 carrots grated
1 zucchini grated
1 red capsicum diced, pepper
1 butter dollop of
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon dried chili flakes
1 tablespoon thyme
1 teaspoon turmeric
1 tea spoon paprika
1/2 teaspoon cinnamon

1
Prep your veggies. Dice the capsicum, tomato and onion. Grate the carrot and zucchini and have all the beans rinsed and drained (minus the mexe beans because they are flavoured)
2
In your largest pot/pan over a medium to high heat, fry the onions with some olive oil for 4-5 minutes or until browned. Add the diced tomatoes and stew for a further 2-3 minutes or until they soften.
3
Once the tomatoes soften, add the capcisum, zucchini, carrot, beans and tins of diced tomatoes. Season with your spice mix and mix it all thoroughly to combine. Add the dollop of butter (nuttalex) and stir in.
4
Let the chilli simmer on a medium heat, stirring every 5 minutes for 30 minutes to allow the flavours to combine and the vegetables to cook.
5
Once the chilli has simmered for 30 minutes, taste and season if required. Remove from heat, serve and garnish with a dollop of greek yoghurt/sour cream and shallots.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 3/4 cups beans tins of, 1 2/3 cups diced tomatoes tins of, 2 diced onions medium, 2 diced tomatoes, and more.

Yes, Vegetarian Chilli 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.

That's it — enjoy your meal!

Vegetarian Chilli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions