Description
A hearty and flavorful vegetarian veggie chilli packed with beans, vegetables, and warming spices, perfect for a nourishing and satisfying meal. This recipe is loaded with veggies and easily customizable with your favorite toppings like cheddar, sour cream, and avocado.
Ingredients
Scale
Base Ingredients
- 2 1/2 cups / 625ml Vegetable Stock
- 2 cups / 500g Tomato Passata (Pureed Strained Tomatoes)
- 3 x 14oz / 400g cans of Beans, drained (see notes)
- 1 small Sweet Potato, peeled and diced
- 2 Peppers (one red, one green), finely diced
- 1 medium/large Onion, finely diced
- 1 medium/large Carrot, finely diced
- 2 ribs of Celery, finely diced
- 3-4 cloves of Garlic, finely diced
Spices & Seasonings
- 2 tbsp Paprika
- 2 tbsp Cumin
- 2 tbsp Chilli Powder
- 1/2 tsp Salt (or to taste)
- 1/2 tsp Sugar (or to taste)
- 1/4 tsp Black Pepper (or to taste)
Herbs & Oils
- 2 tbsp finely diced Coriander / Cilantro (optional)
- Olive Oil, as needed
Toppings (Highly Recommended)
- Cheddar Cheese
- Sour Cream
- Tortilla Chips
- Avocado
- Jalapeños
- Coriander / Cilantro
- Lime Wedges
Instructions
- Prepare the Vegetables: In a large pot over medium-high heat, add a drizzle of olive oil. Add the finely diced onion, carrot, celery, and peppers. Fry these vegetables until they begin to soften and develop some color, approximately 5-7 minutes. Then, reduce the heat to medium and add the finely diced garlic, frying it for an additional minute to release its aroma.
- Combine Ingredients and Simmer: Pour in the tomato passata and vegetable stock into the pot. Add the diced sweet potato and drained beans, then season with chilli powder, paprika, cumin, salt, sugar, and black pepper. Stir everything thoroughly and bring the mixture to a gentle simmer. Let it cook uncovered for about 30-40 minutes, or until the sweet potato is tender and the sauce has thickened to your desired consistency. If the sauce reduces too quickly before the sweet potato is cooked, add more stock or water as needed.
- Finalize and Serve: Stir through the finely diced coriander/cilantro, then taste and adjust seasoning with more chilli powder, salt, or sugar if necessary. Serve the veggie chilli hot with your preferred toppings such as cheddar cheese, sour cream, tortilla chips, avocado slices, jalapeños, coriander, and lime wedges. Enjoy this comforting and flavorful dish!
Notes
- This three-bean chilli is packed with vegetables and rich in flavor, making it suitable even for meat eaters.
- Makes 4 hefty portions or 6 smaller servings.
- If you prefer a thicker chili, simmer for longer to reduce the sauce or add less stock initially.
- Feel free to omit coriander/cilantro if you don’t like its flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 259 kcal
- Sugar: 7.35 g
- Sodium: 627 mg
- Fat: 3.57 g
- Saturated Fat: 0.523 g
- Unsaturated Fat: 2.627 g
- Trans Fat: 0.001 g
- Carbohydrates: 47.69 g
- Fiber: 11.9 g
- Protein: 12.7 g
- Cholesterol: 0 mg
