Lush Veggie Chilli

  • Servings : 6-8
  • Prep Time : 30m
  • Cook Time : 60m
  • Ready In : 1:30 h

This Veggie Chilli will hit the spot whether your a meat eater or not. Follow this easy recipe and you’ll not be disappointed.

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  • 2 Medium/Large Onions
  • 3 Sticks Celery
  • 2 Red Peppers
  • 2 Yellow Peppers
  • 2/3 Medium Carrots
  • 1 Courgette
  • 4 Cloves Garlic (finely chopped)
  • 2 Large red Chilli’s
  • 2 Green Chilli’s
  • 50g Butter
  • 1/4 Cup Olive oil
  • 1 can Cannellini Beans
  • 1 can Red Kidney beans
  • 1 can Chick Peas
  • 2-3 cans chopped/Plum Tomatoes
  • 2 handfuls of chopped Coriander
  • 3 tsp Cumin
  • 2 tsp Paprika/Cayenne Pepper
  • 2 tsp Oregano
  • 2 Bay leaves
  • 1 small stick of Cinnamon
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Dark Soy
  • 25g Dark Chocolate
  • Tabasco/Cholula to taste
  • 2 Veg stock cubes
  • 300g Meat free mince (optional)


Step 1

Peel and finely chop the onions, garlic, chilli’s, carrots and celery – don't worry about the technique, just chop away until fine. Halve the peppers, remove the stalks and seeds and roughly chop along with the courgette. Place your largest casserole-type pan on a medium high heat.

Step 2

Add olive oil and butter and Fry the onions for a couple of minutes, add the Garlic, red and green chilli’s, Cumin, Paprika or Cayenne Pepper and stir fry for 2 minutes. Add the rest of your vegetables, salt and pepper and Stir every 30 seconds for around 7 minutes until softened and lightly coloured.

Step 3

Put half the fresh coriander to one side and all the other ingredients in the pan and stir. Bring to the boil then turn the heat down to a simmer for about an hour.

Step 4

Serve garnished with fresh coriander, grated cheddar and a dollop of sour cream and guacamole. This is great served with rice or a chunk of crusty bread

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Nutritional Info

This information is per serving.

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