Looking for a hearty, flavor-packed meal that’s also vegetarian? This Easy Veggie Chili is just the ticket! With vibrant peppers, spicy kick, and loads of satisfying ingredients, it’s perfect for a cozy night in or a quick weeknight dinner. And it’s super simple to make!
- Ingredients:
- 1 tbsp rapeseed oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- ½ tsp ground cumin
- 1 tbsp paprika
- 1 tsp chili powder
- 250g vegetarian mince
- 400g tin chopped tomatoes
- 3 tbsp tomato purée
- 300ml vegetable stock
- 1 green pepper, cubed
- 1 yellow pepper, cubed
- 1 carrot, grated
- 400g tin kidney beans, drained
- 1 tsp cornflour
- Handful of fresh coriander, finely chopped
To Serve:
- 2 wholemeal pitta breads, halved
- 4 tbsp sour cream
- 50g cheddar cheese, grated
- Method:
- Cook Veggies: Heat oil in a frying pan. Sauté onion and garlic until soft. Add red chili, cumin, paprika, and chili powder, cooking for 1 minute.
- Add Mince & Sauce: Stir in the veggie mince, followed by chopped tomatoes, tomato purée, vegetable stock, peppers, and grated carrot. Bring to a boil, then simmer for 10 minutes.
- Finish Chili: Add kidney beans and cook for another 5 minutes. Mix cornflour with a little water, stir into the chili, and cook for 5 more minutes. Stir in fresh coriander.
- Serve Up: Enjoy with pitta bread, a dollop of sour cream, and a sprinkle of cheddar cheese!
Dig in and savor the spice! 
