Mediterranean vegetable chilli recipe

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  • Vegetarian
serves: 6
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 30 min

Nutrition per portion

Calories 190 kCal 10%
Fat 7g 10%
  -  Saturates 1g 5%
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  • This tasty vegetable chilli recipe is so easy to make and perfect served with rice, tortilla chips and guacamole. This chilli has a Mediteranean twist. Lighten up a family fave – replace the mince with gorgeous juicy veg. This recipe will take 40 mins to prepare and cook and serves around 6 people. Any leftovers can be stored in an airtight container in the fridge for up to 2-3 days. Reheat thoroughly before serving again. Choose vegetarian friendly cheese when serving this chilli to your vegetarian guests. Brought to you by Essentials magazine.


    • 3tbsp olive oil
    • 2 red onions, diced
    • 3-pack of mixed peppers, deseeded and diced
    • 2 courgettes, diced
    • 1 large aubergine, diced
    • 4-6tsp Cajun spice mix
    • 2x400g tins cherry tomatoes in juice
    • 400g tin kidney beans, drained
    • 250g bag of young spinach


    • Put olive oil, diced red onions, mixed peppers, courgettes, large aubergine and Cajun spice mix in a large saucepan.

    • Cook over a medium heat for about 10 mins. Add tins of cherry tomatoes in juice and kidney beans and simmer for a further 15 mins.

    • Finally, stir through the spinach and serve with warm cheesy cornbread.

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