Easy veggie chilli

Easy veggie chilli

This is made possible by BBC food!


  • 1 tbsp rapeseed oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 red chili, finely chopped
  • ½ tsp ground cumin
  • 1 tbsp paprika
  • 1 tsp chili powder
  • 250g/9oz vegetarian mince
  • 400g tin chopped tomatoes
  • 3 tbsp tomato purée
  • 300ml/½pint vegetable stock
  • 1 green pepper, seeds removed and cubed
  • 1 yellow pepper, seeds removed and cubed
  • 1 carrot, grated
  • 400g in kidney beans in water, drained
  • 1 tsp cornflour
  • a handful of fresh coriander, finely chopped

To serve

  • 2 wholemeal pitta bread, halved
  • 4 tbsp sour cream
  • 50g/1¾oz cheddar, grated


Before making this recipe, heat the oil in a rather large frying pan! Make sure it’s over medium heat!

  1.  Add the onion and garlic and cook for 4-5 minutes. This would make it soft.

  2. Add the red chili, cumin, paprika, and chili powder and cook for 1 minute.

  3. Add the soya mince and cook for 2-3 minutes.

  4. Add the chopped tomatoes, tomato purée, vegetable stock, peppers, and carrot, and bring to a boil.

  5. Reduce the heat to medium-low and simmer for 10 minutes.

  6. Add the kidney beans and cook for 5 minutes. Mix the cornflour with 1 tablespoon water, then add it to the pan and cook for a further 5 minutes.

  7. Serve the chili with the pitta halves, sour cream, and grated cheese.

Banner and Image Credit: BBC

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