21 February 2025

Odds and Ends Vegetarian Chilli

Name: Odds and Ends Vegetarian Chilli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2tbsp Olive oil; 1 Red onion; 2 Red pepper; 0.5 Carrot; 3 Celery stick; 1 Garlic clove; 1tsp Chilli powder; 1tsp Ground cumin; 0.5tsp Smoked paprika; 1tsp Oregano; 1 Can chopped tomatoes; 1 Can red kidney beans; 1 Can pinto beans; 500ml Vegetable stock; 1 Bay leaf; 1 Lime; Fresh coriander; Avocado; Creme fraiche; Tortilla chips

This delicious simple vegetarian chilli recipe is easy to make with basic pantry ingredients, vegetables and spices. It's gluten free and you can easily make a vegan version.

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 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 while stirring often, until fragrant (about 10 minutes).
Add the chopped tomatoes, black beans, pinto beans and veg stock, plus the 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!