Easy vegetarian chilli

Ingredients

2 tbsp vegetable oil

2 carrots, finely chopped

2 celery sticks, finely chopped

2 onions, finely chopped

2 tsp dried mixed herbs

2 garlic cloves, crushed or finely grated

1 red pepper, sliced

1 green pepper, sliced

2-3 tsp chilli powder (depending on how hot you like it)

2 tsp sweet smoked paprika

2 tbsp tomato purée

400g can red kidney beans, drained

400g can black beans, drained

2 x 400g cans chopped tomatoes

400ml vegetable stock

cooked rice, grated cheddar and soured cream, to serve

STEP 1

Heat the oil in a large saucepan over a low-medium heat and fry the carrots, celery, onions and mixed herbs for 10-12 mins, stirring occasionally until the veg is soft but not golden. You may need to add a splash of water if the veg starts to catch.

STEP 2

Stir in the garlic and both peppers, and cook for a further 5 mins until the peppers begin to soften. Sprinkle in the chilli powder and paprika, turn up the heat to medium, then stir and cook for 1 min. Mix in the tomato purée and cook for a further 1 min, then pour in all of the beans, the tomatoes and stock.

STEP 3

Stir well, bring to the boil, then reduce the heat to a simmer. Cook for 25-35 mins until the beans are tender and the sauce has thickened. Serve with rice, grated cheddar and soured cream, if you like.

Recipe tip

Chilli powders can vary massively. Use one which is mild or hot depending on your preference, then try a little before you add it in. You may only need 1-2 tsp if it’s very hot.

Method 2

Ingredients:

- 2 tablespoons olive oil

- 1 onion, diced

- 3 cloves garlic, minced

- 1 bell pepper, diced

- 1 zucchini, diced

- 1 carrot, diced

- 1 can (15 oz) black beans, drained and rinsed

- 1 can (15 oz) kidney beans, drained and rinsed

- 1 can (15 oz) diced tomatoes

- 1 cup vegetable broth

- 2 tablespoons chili powder

- 1 teaspoon cumin

- Salt and pepper to taste

- Optional toppings: avocado, shredded cheese, sour cream, cilantro

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until fragrant, about 2-3 minutes.

2. Add the bell pepper, zucchini, and carrot, and cook for another 5 minutes until the vegetables are slightly softened.

3. Stir in the black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper. Bring the chili to a simmer.

4. Reduce heat to low and let the chili simmer for about 20-30 minutes, stirring occasionally.

5. Taste and adjust seasonings as needed. Serve hot with your favorite toppings.

Comments

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