Packed full of vegetables and flavour, this Vegetarian Chilli is so versatile. Made with black beans, red kidney beans, carrots, capsicums, passata, herbs and spices, it's a delicious, hearty dish that can be served many ways.
From baked potatoes to rice, wraps and corn chips, this Vegetarian Chilli is ideal for all kinds of dishes! It also makes a huge batch, so it's perfect if you're feeding a crowd. Or, you can pop some in the freezer for another night.
The recipe is super tasty just as it is. However, if you wanted to pad it out, you could add some shredded chicken, or mince.
For more delicious, meat-free meals, be sure to check out the comprehensive vegetarian section on my website.
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Ingredient notes:
- Passata: Passata is a tomato puree that has been strained of seeds and skin. If you don't have this on hand, you can use canned tomatoes or pasta sauce (just make sure it's the same quantity).
- Capsicums: I used red capsicums as they are generally sweeter than the green and yellow, but you can use whichever you prefer!
- Herbs & Spices: The herbs and spices are what give this dish an amazing aroma. Feel free to leave the chilli flakes out if you don't want it to be spicy.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Place a large cast iron dish or saucepan over a medium heat and add the olive oil. Add the onions and sauté for a few minutes until soft.
Add the carrots, garlic and capsicum then cook while stirring for 10 minutes until soft.
Add the paprika, cumin, coriander, chilli flakes, optional chipotle, brown sugar and salt. Stir through while cooking for two minutes.
Dissolve the stock cube in the boiling water, then pour into the dish along with the passata. Add both types of beans, stir to combine then simmer for 45 minutes until thick.
Serve with your choice of rice or corn chips, sour cream or natural yoghurt, grated cheese and fresh herbs.
Hint: This makes a huge batch so any leftovers can be stored in airtight containers in the freezer for up to three months. Reheat until piping hot.
Recipe FAQs:
Simply leave the chilli flakes out if you want a more mild (yet still delicious) dish to serve.
Passata is a tomato puree that has been strained of seeds and skin. You don't have to use passata in this dish, canned tomatoes or a tomato-based pasta sauce would be fine too.
Yes! This chilli is a great base for adding shredded chicken, beef mince or pork mince to.
Storage:
This makes a huge batch so any leftovers can be stored in airtight containers in the fridge, for up to 3 days, or the freezer for up to three months. Reheat until piping hot.
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Vegetarian Chilli
Made with black beans, red kidney beans, carrots, capsicums, passata, herbs and spices, this Vegetarian Chilli is a delicious, hearty dish that can be served many ways.
Ingredients
- 1 Tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 3 cloves garlic, crushed
- 2 capsicums, finely diced
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chilli flakes
- ½ tsp chipotle powder, optional
- 1 tsp brown sugar
- 1 tsp salt
- 1 vegetable stock cube
- 1 cup boiling water
- 700g passata or crushed tomatoes
- 2 x 400g can black beans, drained
- 2 x 400g can red kidney beans, drained
To serve
- Rice
- Sour cream
- Grated cheese
- Coriander
Instructions
- Place a large cast iron dish or saucepan over a medium heat and add the olive oil. Add the onions and sauté for a few minutes until soft.
- Add the carrots, garlic and capsicum then cook while stirring for 10 minutes until soft.
- Add the paprika, cumin, coriander, chilli flakes, optional chipotle, brown sugar and salt. Stir through while cooking for two minutes.
- Dissolve the stock cube in the boiling water, then pour into the dish along with the passata. Add both types of beans, stir to combine then simmer for 45 minutes until thick.
- Serve with your choice of rice or corn chips, sour cream or natural yoghurt, grated cheese and fresh herbs.
Notes
This makes a huge batch so any leftovers can be stored in airtight containers in the freezer for up to three months. Reheat until piping hot.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 260Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 954mgCarbohydrates: 44gFiber: 12gSugar: 8gProtein: 14g
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
Susan says
YUM! This was so delicious, easy and a winner. I used tinned chopped tomatoes as that was what I had. I had it with natural nacho chips, sour cream and sweet chilli sauce.
Once again a great recipe from you. 🙂
Kirsty says
This was surprisingly huge hit in our house. I knew I’d enjoy it but hadn’t expected all three kids to wolf it down! And so versatile too - great for chilli, spaghetti bol, nachos! Bonus points for being healthy - it’s satisfying enough to just have in a bowl on its own with a dollop of sour cream 🙂
VJ cooks says
That's awesome. Thanks for the lovely feedback, Kirsty.
Jul says
Yum! Versatile dish. Easy and inexpensive. Definitely do again
VJ cooks says
Thanks Jul!
Heather says
Oh what a great recipe, everyone loved it kept asking for more its such a versatile recipe love how you keep so many of your recipes which contain generally spices most people have in their pantry
VJ cooks says
Thanks for your feedback Heather 🙂 Yes I really do try to keep my recipes simple and achievable!