A hearty and filling baked chilli made from chopped veggies, spices, crushed tomatoes, black and red kidney beans and corn kernels. Serve with rice, corn chips, grated cheese and sour cream.
A hearty, budget-friendly Baked Vegetarian Chilli made for under $20. This version is packed with beans, veg and spices, then finished in the oven for a rich, thick sauce, perfect for meal prep and easy dinners. This was another meal from our popular $20 Dinners series, and this one makes a whopping 8 serves - meaning for a family of four, this is actually a $10 meal! If you like your chilli with a little meat, check out our Chilli Con Carne.
Ingredient notes:
- Canned goods: The basis of this meal is made from canned goods. I always get the cheapest cans which are often on the lowest shelf in the supermarket - the most expensive ones sit at eye level.
- Rice: Another affordable addition to bulk out a meal is rice. I generally buy own-brand as it's cheaper.
- Pantry Staples: The flavour makers! I used a combination of ground cumin, smoked paprika, garlic powder and a vegetable stock cube. You could use chicken stock if you don't need to make this vegetarian.
*The prices in this image were accurate as of 13 April 2026, based on shopping at Woolworths Taupō. Prices may vary depending on location, time of year, and seasonal availability of produce.
Step by step instructions:
Preheat the oven to 180°C fan bake. Place a large ovenproof dish or casserole dish over a medium heat and add the olive oil. Add the onion and carrots, then sauté for 5 minutes until starting to soften. Add the capsicum and cook for a few minutes more until softened.
Sprinkle over the smoked paprika, cumin, garlic powder and salt. Stir through and cook for 1-2 minutes until fragrant. Dissolve the stock cube in the boiling water, then pour into the dish along with the crushed tomatoes. Add the black beans, kidney beans and corn, then stir to combine.
Cover and place in the oven for 30 minutes. Remove, give it a good stir, then return to the oven uncovered for a further 10 minutes to thicken.
Season to taste with salt and pepper before serving. Serve hot over rice with a big dollop of sour cream and corn chips on the side.
Recipe FAQs:
Yes absolutely. Simply simmer uncovered for 30-40 minutes until thickened.
Absolutely. You can freeze this meal in one large container or in smaller portion sizes.
Yes, the main meal is vegan. Just skip the sour cream ad cheese on top.
Storage:
Store leftovers in airtight containers in the fridge for up to 4 days.
Freeze for up to 3 months. Defrost overnight in the fridge and reheat until piping hot.
Top tips:
- Chop the vegetables finely so they soften nicely and blend into the sauce.
- Don't skip the uncovered baking time - it helps thicken the chilli perfectly.
- Add a pinch of chilli flakes or cayenne if you like a bit of heat.
- This recipe is very forgiving - swap in other beans or veggies you have on hand.
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Baked Vegetarian Chilli
A hearty and filling baked chilli made from chopped veggies, spices, crushed tomatoes, black and red kidney beans and corn kernels. Serve with rice, corn chips and sour cream.
Ingredients
- 1 Tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 1 capsicum, finely diced
- 1 Tbsp smoked paprika
- 1 Tbsp ground cumin
- 1 Tbsp garlic powder
- 1 tsp salt
- 1 vegetable stock cube
- 1 cup boiling water
- 2 x 400g cans crushed tomatoes
- 2 x 400g cans black beans, drained
- 2 x 400g cans red kidney beans, drained
- 1 x 400g can corn kernels, drained
To serve
- Cooked white rice
- Sour cream
- Corn chips
Instructions
- Preheat the oven to 180°C fan bake.
- Place a large ovenproof dish or casserole dish over a medium heat and add the olive oil. Add the onion and carrots, then sauté for 5 minutes until starting to soften.
- Add the capsicum and cook for a few minutes more until softened.
- Sprinkle over the smoked paprika, cumin, garlic powder and salt. Stir through and cook for 1–2 minutes until fragrant.
- Dissolve the stock cube in the boiling water, then pour into the dish along with the crushed tomatoes. Add the black beans, kidney beans and corn, then stir to combine.
- Cover and place in the oven for 30 minutes. Remove, give it a good stir, then return to the oven uncovered for a further 10 minutes to thicken.
- Season to taste with salt and pepper before serving.
- Serve hot over rice with a big dollop of sour cream and corn chips on the side.
Notes
- Chop the vegetables finely so they soften nicely and blend into the sauce.
- Don’t skip the uncovered baking time—it helps thicken the chilli perfectly.
- Add a pinch of chilli flakes or cayenne if you like a bit of heat.
- This recipe is very forgiving—swap in other beans or veggies you have on hand.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 267Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gSodium: 427mgCarbohydrates: 47gFiber: 13gSugar: 4gProtein: 16g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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