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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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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:
370
kcal
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Ingredients
Metric
Imperial
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
Get ingredients with
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:
370
kcal
|
Carbohydrates:
64
g
|
Protein:
23
g
|
Fat:
3
g
|
Saturated Fat:
0.3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
0.5
g
|
Sodium:
580
mg
|
Potassium:
925
mg
|
Fiber:
27
g
|
Sugar:
11
g