Vegetable Chilli is a lovely variation of a traditional chilli. Using onions, red pepper, courgettes, mushrooms and carrots for body, texture and amazing flavour. I make this in advance and keep it in the fridge for up to a few days. Served as a vegetarian main dish, it is a winner even with meat lovers.

Vegetable Chilli

Contrary to popular belief you can have a diabetes safe vegetarian chilli that both looks and tastes good. Give it a try and you will not be disappointed.

4.58 from 42 votes

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Course: Main Dish

Cuisine: Mexican

Keyword: Chillies, Spice, Vegetables, Vegetarian

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: people

Calories: 370kcal

Ingredients

2 tsp sunflower oil
3 medium onions finely chopped
1 large red pepper finely chopped
150 g carrots finely chopped
1 large courgette finely chopped
100 g mushrooms finely chopped
2 tsp chilli powder
1 tsp ground cumin
1 tsp oregano
800 g chopped tomatoes tinned
400 g lentils in water tinned
400 g mixed beans tinned
1 tbsp tomato ketchup
2 tsp sugar
1 tsp Salt

Garnish

Coriander

Instructions

Heat the oil in a large pan, add the onions and cook until they start to brown.
Add the red pepper, carrots, courgette and mushrooms, and cook a further 10 minutes.
Next, add the chilli powder, cumin, oregano and tomatoes.
Mix well, then cook for a further 10 minutes, stirring regularly.
Add the lentils and beans with their water, ketchup, sugar and salt.
Mix well and bring to a gentle simmer.
Add a lid and simmer gently for 30 minutes, stirring regularly.
Serve with rice and/or crackers.

Nutrition

Vegetable Chilli