Vegetarian chilli is one of my favourite recipes for when the weather starts to get colder as it is so hearty and warming. It’s also an excellent vehicle for not only using up veggies lying around in the fridge, but for cramming some extra veggies in to help meet my daily intake. Plus, vegetarian chilli is not only easy to make but freezes amazingly well too. Seriously, if you’re not already eating it you should be!
Speaking of it freezing well, I actually made this batch a few weeks back and stored the whole lot in the freezer (in individual serve containers) as I knew I was going to have a few hectic weeks ahead and current-Liz is incredibly grateful to past-Liz for that. In no time at all I have a delicious, filling dinner ready no matter what else I’m running around attending to!
- 1 red onion
- 4 cloves garlic
- 2 medium carrots
- 3 ribs celery
- 1 red capsicum
- 3tbs chilli powder
- 2tsp cumin
- 2tsp paprika
- 1tsp dried oregano
- 2 cans diced tomato
- 2 cans black beans
- 1 can kidney beans
- 2 cups vegetable stock
- 2 bay leaves
- 1/4 cup fresh coriander
- Juice of a lime
- Finely dice the onion and garlic
- Dice the carrots, celery and capsicum
- Heat a splash of oil in a large, heavy based saucepan and add the onion, garlic, carrot, celery and capsicum. Stir occasionally, and cook for 7-8 minutes, until the vegetables are tender
- Add the spices and stir to combine, cooking for 1 minute
- Add the tomatoes and stir through
- Drain and rinse the black beans and kidney beans and add to the saucepan, along with the stock and bay leaves. Stir to combine
- Bring to a simmer and leave for 30 minutes, stirring occasionally
- Remove from the heat and stir through half the coriander and the lime juice
- Spoon into bowls and sprinkle with the remaining coriander
I know it looks like a long list of ingredients but don’t let that put you off, they’re all pantry staples! Plus, it all happens in one pot so there’s very little washing up to do afterwards which is always a plus! If you like your chilli a little less chunky then you can blend a few cups of it using your immersion blender then stir it back through (which I did here, but I don’t always do!). Just make sure it’s cooled down a little first!
There are lots of ways you can serve vegetarian chilli – you can top it with avocado, sour cream or grated cheese, you can spoon it over rice or even spaghetti, pair it with tortilla chips – the options are endless! I like to mix it up a little, especially if I have just made a fresh batch and I’m planning on eating it for a few days in a row! Whichever way you have it, it sure is delicious! If you pass on the sour cream or cheese then this dish is vegan friendly as well!