Vegetarian Chilli

Vegetarian Chilli

Vegetarian Chilli

Recipe by GeeDeeCourse: Main CourseCuisine: IndianDifficulty: Medium


Prep time


Cooking time




Total time



A delicious Easy to cook Vegetarian Chili that is full of healthy vegetables and beans.


  • 2 tbsp olive oil extra-virgin

  • 1 medium red onion roughly chopped

  • 1 lge red bell pepper deseeded and roughly chopped

  • 2 medium carrots roughly chopped

  • 2 stalks of celery roughly chopped

  • 4 cloves garlic minced

  • 2 tbsp chilli powder

  • 2 tsp ground cumin

  • 1 ½ tsp smoked paprika

  • 1 tsp dried oregano

  • 1 28 oz can whole plum tomatoes

  • 1 15 oz can red kidney beans rinsed and drained

  • 1 15 oz can pinto beans rinsed and drained

  • 1 15oz can cannellini beans rinsed and drained

  • 1 15 oz can sweetcorn drained

  • ½ tsp salt

  • 400 ml vegetable stock

  • 1 bay leaf

  • 30 g chopped fresh coriander

  • 2 tsp lime juice to taste


  • Place a large heavy-bottomed pot, or ovenproof casserole dish, over medium heat, and heat the olive oil until quite hot.
  • Add the chopped onion, bell pepper, carrot, celery
  • Stir to combine and sweat off, stirring occasionally, until the vegetables are tender and the onion is translucent about 8 to 10 minutes.
  • Add the garlic, chilli powder, cumin, smoked paprika and oregano.
  • Combine with the vegetables and gently cook stirring constantly for about 1 minute until fragrant
  • Add the tomatoes and their juices, breaking down the tomatoes with a wooden spoon, add the drained beans and sweetcorn, vegetable stock, salt and bay leaf.
  • Stir to combine and let the mixture come to a simmer.
  • Let the chilli cookout over a gentle heat, stirring now and then for 30 minutes, uncovered until reduced and thickened.
  • Add the chopped coriander(Keep some back for service) lime juice, stir to blend, .
  • Serve as it is or over plain boiled rice sprinkled with remaining coriander