Vegetarian Chilli

This is a brilliant alternative to the classic chilli con carne; it's packed full of vegetables, really good for you and super-tasty, too!

Key Details

  • Serves: 6
  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Difficulty: Easy

Ingredients

  • 1 dried smoked chipotle
  • 1 red chilli
  • 1 onion
  • 1 tsp sweet smoked paprika
  • ½ tsp cumin seeds
  • 2 garlic cloves, crushed
  • 1 big bunch fresh coriander
  • 2 tbsp olive oil
  • 2 sweet peppers
  • 1 aubergine cubed
  • 1 x 400 g tin of chickpeas
  • 1 x 400 g tin of black beans
  • 700g passata

Chilli paste… 

  • 1 dried ancho chilli, rehydrated in boiling water for 10 minutes
  • 1 red chilli
  • 1/2 tsp cumin seeds
  • 1 tsp smoked sweet paprika
  • 2 garlic cloves
  • 1 bunch coriander, stalks (save the leaves for serving)
  • 1 red onion
  • 2 tbsp olive oil

In the Chilli…

  • 1 x 400g chickpeas, rinsed and drained
  • 1 x 400g black beans, rinsed and drained
  • 1 aubergine, cubed
  • 2 sweet peppers
  • 700g passata

Add your chilli paste ingredients to a food processor and blitz until smooth.

Tip into a lidded pan, then add the deseeded and roughly chopped peppers, aubergine, drained chickpeas and black beans, a pinch of salt and pepper and the passata, stir well and put the lid on.

Cook through for 15-20 minutes. Check seasoning and serve with rice for a sensationally simple dinner!

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