Easy veggie chilli
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
This vegetarian chilli is made with veggie mince, so it looks really meaty. You can use fresh or frozen veggie mince and dial up and down the chilli levels to suit you. It's super easy to make and great for batch cooking.
Each serving provides 509 kcal, 42g protein, 45g carbohydrates (of which 18g sugars), 15g fat (of which 6g saturates), 12g fibre and 1.5g salt.
Ingredients
- 1 tbsp rapeseed oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 red chilli, finely chopped (seeds removed if you want it less hot)
- ½ tsp ground cumin
- 1 tbsp paprika
- 1 tsp chilli powder (hot or mild, to taste)
- 250g/9oz vegetarian mince
- 400g tin chopped tomatoes
- 3 tbsp tomato purée
- 300ml/½pint vegetable stock
- 1 green pepper, seeds removed and cubed
- 1 yellow pepper, seeds removed and cubed
- 1 carrot, grated
- 400g tin kidney beans in water, drained
- 1 tsp cornflour
- handful fresh coriander, finely chopped
To serve
- 2 wholemeal pitta breads, halved
- 4 tbsp sour cream
- 50g/1¾oz cheddar, grated
Method
Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook for 4-5 minutes, or until soft.
Add the red chilli, cumin, paprika and chilli powder and cook for 1 minute. Add the soya mince and cook for 2-3 minutes.
Add the chopped tomatoes, tomato purée, vegetable stock, peppers and carrot and bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
Add the kidney beans and cook for 5 minutes. Mix the cornflour with 1 tablespoon water, then add it to the pan and cook for a further 5 minutes. Stir in the coriander.
Serve the chilli with the pitta halves, sour cream and grated cheese.
Recipe tips
You can freeze the cooked veggie chilli for up to a month. Defrost it in the fridge overnight before reheating.
You can also serve the chilli over jacket potatoes, rice or cornbread.
