Vegetarian chilli con vegetables recipe

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  • Vegetarian
serves: 2
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 35 min
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  • 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

    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!

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