Vegetable Chilli

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 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 6 people

Calories: 370kcal

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Ingredients

 

MetricImperial

• 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

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