Search

Vegetarian chilli con vegetables

(0 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Vegetable Chilli Con Vegetables
Vegetable Chilli Con Vegetables
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This hearty vegetarian chilli is so tasty and comforting, perfect for a meat free Monday night meal. Using fresh stock is so important in this (and any) recipe and I always use BRITA filtered water to ensure I get the best taste.

Ingredients

  • 1 tsp coconut oil
  • 1 onion finely chopped
  • 1 red pepper, chopped
  • 1 chopped carrot
  • 1 tsp chilli powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 2 garlic cloves
  • 1 grated courgette
  • 1 cup of chicken or veggie stock
  • 1 can of tomatoes
  • 1 can of black beans (washed and drained)
  • 2 tbsp tomato puree
  • 1 tsp raw cacao powder
  • 1 large avocado
  • 1 tsp cold press olive oil
  • 1 lime
  • fresh coriander
  • salt and pepper

This recipe is perfect for leaving large numbers of diners satisfied - just double or triple-up on ingredients to fill up the whole family!

Method

  1. Place the coconut oil in a large pot on a medium heat, throw in the onion and fry for 5 minutes. Add in the chopped pepper, carrot and garlic and stir for a minute, then throw in the dry spices (chilli, cumin, smoked paprika and oregano). Pour in the fresh stock, grated courgette, tomatoes, tomato puree, a pinch of salt, ground pepper and beans. Cook with the lid on for 30- 40 minutes stirring every 5-10 minutes. Take it off the heat and pop in the cacao, stir well and let it sit to the side with the lid on.
  2. Make the guacamole by mashing the avocado flesh with the lime, a pinch of salt and some olive oil.
  3. Serve with fresh coriander


Madeleine Shaw is an ambassador for the Better with BRITA campaign. For more recipes, healthy tips and videos visit www.brita.co.uk/betterwithbrita

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter