vegan chili

Vegan chilli

Good for a hearty family feast

Suitable for Vegetarians | Vegans
Serves
8

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
112 kcal 2.6 g 0.3 g 5.1 g 5.3 g 14 g 5.9 g 0.02 g

Ingredients

  • 1 tbsp vegetable oil

  • 1 onion, chopped

  • 2 carrots, chopped

  • 1 green pepper, chopped

  • 1 red pepper, chopped

  • 3 stalks celery, chopped

  • 3 cloves garlic, chopped

  • 250g mushrooms, chopped

  • 400g peeled plum tomatoes, chopped

  • 125g kidney beans

  • 125g chickpeas

  • 125g butter beans

  • 1 tin sweetcorn, undrained

  • 2 tbsp dried oregano *

  • 2 tbsp dried basil *

  • 1 tbsp ground cumin *

  • 1 tbsp chilli powder *
* Available at Holland & Barrett

Method

Step 1
Heat the vegetable oil in a large deep pan over a medium heat. Add the onions, carrot and garlic and stir until browned/tender. Then add the celery and both peppers, pouring in the chilli powder. Continue to cook until all the vegetables have softened.

Step 2
Add the mushrooms and stir, leaving to cook for 5 minutes. Then pour in the plum tomatoes, sweetcorn, kidney beans, chick peas and butter beans.

Step 3
Season with the cumin, oregano and basil before bringing the mixture to the boil, slowly reducing the heat. Cover and leave to simmer for 25 minutes, stirring occasionally.

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