Odds and Ends Vegetarian Chilli
This delicious simple vegetarian chilli recipe is easy to make with basic pantry ingredients, vegetables and spices. Gluten free and easily vegan.
Substitutes?
- Other toppings? Try grated cheddar cheese.
- No coriander? Use fresh parsley instead.
- No carrot? Use sweet potato instead.
- No creme fraiche? Use soured cream or natural yoghurt instead.
- No tortilla chips? Serve with steamed rice instead.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4
Ingredients:
2 tbsp Olive oil
1 Red onion (diced )
2 Red peppers (diced )
½ Carrot (diced )
3 Celery stick (chopped )
1 Garlic clove (chopped )
1 tsp Chilli powder
1 tsp Ground cumin
½ tsp Smoked paprika
1 tsp Oregano
1 Can chopped tomatoes
1 Can red kidney beans (drained )
1 Can pinto beans (drained )
500 ml Vegetable stock
1 Bay leaf
1 Lime (juiced )
For serving (optional):
Fresh coriander
Avocado
Creme fraiche (or vegan alternative)
Tortilla chips
Recipe:
- In a large heavy-bottomed pan over medium heat, heat the olive oil. Add the chopped onion, red pepper, carrot, celery, garlic and a generous pinch of salt. Stir to combine then add the chilli powder. Oregano, smoked paprika and cumin. Mix well and cook until fragrant while stirring often, for about 10 minutes.
- Add the chopped tomatoes, black beans and pinto beans, vegetable stock and bay leaf. Stir to combine and bring to a boil. Reduce the heat and simmer for 15 minutes.
- Remove the chilli from the heat and discard the bay leaf. Stir in the lime juice and divide the chilli into bowls. Top with chopped coriander, avocado slices and a dollop of creme fraiche. Serve alongside tortilla chips if you like, and enjoy!
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months.
Leftovers
Serve the leftover chilli on nachos, baked potatoes or burritos.
