Vegetarian chilli con vegetables Recipe

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  • Vegetarian

serves:

2

Skill:

easy

Cost:

cheap

Prep:

10 min

Cooking:

35 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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

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

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Top Tip

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

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