Vegetable and bean chilli

I make this all of the time and never get bored of it. I cook up a big batch and the leftovers taste even better after a day or so when the flavours have developed even more. You can chuck any vegetables in so it’s great for using up any you have in the fridge.

Serves: 2 big portions

Wheat, dairy, gluten free, vegan and very versatile

Total time: 30-45 minutes

Serve: either on it’s own, with rice, vegan sausages, pasta, wraps to make fajitas or enchiladas, with guacamole or hummus, on jacket potatoes etc…


  • 1 x tin chopped tomatoes
  • 1 x tin of kidney or black beans, drained
  • 1 x onion (red or white), chopped
  • 3 x garlic cloves (or to your taste), chopped finely
  • 1 x tsp chilli powder (or to taste), or cayenne pepper
  • 2 x tsp cumin
  • 1 x handful of fresh herbs (coriander or parsley work well) or dried mixed herbs
  • Salt & pepper
  • Olive Oil

Vegetables – this can be whatever you have in the fridge but for this particular batch I used:

  • 1 x baby aubergine, sliced thinly
  • 1/2 courgette, sliced thinly
  • 4 x chestnut mushrooms, sliced thinly
  • 2 x large handfuls of spinach
  • 2 x celery sticks, diced
  • 5 x small tomatoes, whole


If serving with rice, put this on to cook according to packet instructions. I cook mine with some stock (usually vegetable bouillon powder). Depending on vegetables used, add them in order of how long they take to cook. Add things like mushrooms and harder veg like carrots first. Spinach, kale and softer veg like broccoli can be added later especially if you hate overcooked vegetables like me.

  1. heat oil in large pan over a low to medium heat (I use a non stick, flat bottomed sauté pan)
  2. add onions and sauté till softened – prepare all other veg whilst onions are softening
  3. add garlic and stir for a couple of minutes till soft
  4. add fresh tomatoes and soften for a couple of minutes
  5. add chilli and cumin and stir well (add a drop of water if it gets too dry)
  6. add mushrooms, courgette, celery and aubergine and sauté for 5 minutes
  7. add chopped tomatoes and season to taste
  8. let this simmer for about 10-15 minutes
  9. drain and add the beans and stir in
  10. place handfuls of spinach on top and carefully work into the pan with a spoon till reduced in size
  11. add the handful of fresh herbs if using, or dried herbs if not and stir well
  12. simmer for another 5 minutes
  13. serve and enjoy!
Veggie and bean chilli, served with brown rice and vegan sausages



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