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.
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Servings: 6 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
Instructions
- Heat the oil in a large pan, add the onions and cook until they start to brown.2 tsp sunflower oil, 3 medium onions
- Add the red pepper, carrots, courgette and mushrooms, and cook a further 10 minutes.1 large red pepper, 150 g carrots, 1 large courgette, 100 g mushrooms
- Next, add the chilli powder, cumin, oregano and tomatoes.2 tsp chilli powder, 1 tsp ground cumin, 1 tsp oregano, 800 g chopped tomatoes
- Mix well, then cook for a further 10 minutes, stirring regularly.
- Add the lentils and beans with their water, ketchup, sugar and salt.400 g lentils in water, 400 g mixed beans, 1 tbsp tomato ketchup, 2 tsp sugar, 1 tsp 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 and chopped coriander.Coriander
Nutrition
Calories: 370kcal | Carbohydrates: 64g | Protein: 23g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.5g | Sodium: 580mg | Potassium: 925mg | Fiber: 27g | Sugar: 11g