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
WEIGHT CONVERTER
Method
- 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.
- Make the guacamole by mashing the avocado flesh with the lime, a pinch of salt and some olive oil.
- Serve with fresh coriander
Top Tip for making Vegetarian chilli con vegetables
This recipe is perfect for leaving large numbers of diners satisfied - just double or triple-up on ingredients to fill up the whole family!
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Green vegetable medley
This healthy green vegetable medley of broccoli, peas and beans is steamed in the microwave. It's a very simple dish, even for absolute novices.
By Octavia Lillywhite Published
-
Vegetarian Bolognese
Use Quorn mince in this vegetarian Bolognese as a healthy and delicious alternative to meat. You will barely even be able to tell the difference.
By Octavia Lillywhite Published
-
Vegetable stew
Our vegetable stew takes 40 minutes to make and is under 200 calories per portion
By Rosie Conroy Last updated
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Prince William and Prince Harry’s ‘favourite’ childhood meals are surprisingly ‘normal’ and easy to recreate for family dinners
The brother's enjoyed "traditional, English food"
By Charlie Elizabeth Culverhouse Published
-
Quick! Tesco's FREE carrots for Rudolph are back while stocks last
Don’t forget to leave a carrot out for Dasher, Dancer, Prancer, Vixen, Comet, Cupid, Donner, Blitzen and Rudolph this Christmas Eve…
By Jessica Dady Published
-
Why George, Charlotte and Louis won’t be joining the rest of the family for Christmas dinner
He'll be sat at a different table from King Charles and senior Royals...
By Adam England Published