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Vegetable Chilli

Vegetable Chili
mama K
Written by Mama K

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 Chili

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 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 people
Calories: 370kcal




  • 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.


Sodium: 580mg | Sugar: 11g | Fiber: 27g | Potassium: 925mg | Calories: 370kcal | Monounsaturated Fat: 0.5g | Polyunsaturated Fat: 2g | Saturated Fat: 0.3g | Fat: 3g | Protein: 23g | Carbohydrates: 64g