Description
This Ultimate Veggie Chilli is a hearty, flavorful, and nutritious vegetarian chili packed with a variety of beans, vegetables, and warming spices. Perfect for a comforting meal, it features sweet potato, bell peppers, onion, carrot, and celery slow-simmered in a rich tomato and vegetable stock base, seasoned with paprika, cumin, and chili powder. Enjoy it with your favorite toppings like cheddar, sour cream, or avocado for a satisfying and versatile dish.
Ingredients
Units
Scale
Chilli
- 2 1/2 cups / 625ml Vegetable Stock
- 2 cups / 500g Tomato Passata (Pureed Strained Tomatoes)
- 3x 14oz/400g cans of Beans, drained (kidney beans, black beans, borlotti, pinto, or haricot)
- 1 small Sweet Potato, peeled & diced into very small bite-sized pieces (approx. 9oz-10oz / 250-300g unpeeled)
- 2 Peppers (one red, one green), finely diced
- 1 medium/large Onion, finely diced
- 1 medium/large Carrot, finely diced
- 2 ribs Celery, finely diced
- 3-4 cloves Garlic, finely diced
- 2 tbsp Paprika
- 2 tbsp Cumin
- 2 tbsp Chilli Powder (1 tbsp mild and 1 tbsp hot recommended)
- 1/2 tsp Salt, or to taste
- 1/2 tsp Sugar, or to taste
- 1/4 tsp Black Pepper, or to taste
- 2 tbsp finely diced Coriander/Cilantro (optional)
- Olive Oil, as needed
Ideas to Serve
- Cheddar Cheese (highly recommended)
- Sour Cream (highly recommended)
- 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 along with the diced onion, carrot, celery, and peppers. Fry these vegetables until they start to soften and take on some color, about 5-7 minutes. Then reduce the heat to medium and add the finely diced garlic, cooking for an additional minute until fragrant.
- Add Liquids and Spices: Pour in the tomato passata and vegetable stock to the pot. Add the diced sweet potato, drained beans, chilli powder, paprika, cumin, salt, sugar, and black pepper. Stir everything together thoroughly to combine all the flavors.
- Simmer the Chilli: Bring the mixture to a simmer, then reduce the heat to low-medium and cook uncovered for 30-40 minutes, stirring occasionally. Continue simmering until the sweet potato is fully cooked and tender and the sauce has thickened to your desired consistency. If the sauce reduces too much before the potato is cooked, add more stock or water as needed; if too watery, simmer a bit longer to thicken.
- Finish and Adjust Seasoning: Stir through the finely diced coriander or cilantro if using. Taste the chili and adjust seasoning with extra chili powder, salt, or sugar according to your preferences.
- Serve: Serve the veggie chili hot with your preferred toppings such as cheddar cheese, sour cream, avocado slices, jalapeños, tortilla chips, fresh coriander, and lime wedges for a delicious, hearty meal.
Notes
- Beans: Kidney beans and black beans are classic choices. Feel free to rotate the third can among borlotti, pinto, or haricot beans for variety.
- Chilli Powder: A combination of 1 tbsp mild and 1 tbsp hot chili powder provides a balanced heat; adjust to your taste preference by using only mild or increasing heat with chili flakes or cayenne pepper.
- Storage and Reheating: Cool completely then refrigerate in a sealed container for 3-4 days or freeze for up to 1 month. Reheat gently on the stove with a splash of water or stock or use short bursts in the microwave, stirring in between.
- Serving Size: This recipe yields either 4 large or 6 smaller portions.
- Calories: Estimated per serving (6 portions) without toppings using 9oz sweet potato and 1 tbsp olive oil.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 290 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 14 g
- Protein: 13 g
- Cholesterol: 0 mg
