And we’re on to part two of my Vegetarian Meal Ideas series. I’m literally [hate myself for using that word] going to take photos of everything I make and try to get all the recipes live for you. As I mentioned in last week’s post, I’m cooking so much more recently and really starting to enjoy it. Vegetarian Chilli is something I regularly order when I go out to eat, it’s one of my favourites. I thought I’d attempt my own version, and my gosh, as much as I don’t want to blow my own trumpet, it was the best one I’d ever had. I posted the photo on Twitter and so many of you asked for the recipe I though I just had to post it. Although I’m my own worst critic and hate this photo of it. I’m sure I’ll come back and change it soon enough.
1 yellow pepper [diced]
1 large red onion [diced]
1 clove garlic [finely diced]
1 tin mixed bean salad [I buy this at Tesco]
1 tin chopped tomatoes
1 red chilli [finely chopped]
1 green chilli [finely chopped]
1 tsp paprika
1 tsp cinnamon
1 tsp soy sauce
1 tsp cumin
Chilli powder to taste
Rice/grains to serve
Preparation: 10 minutes | Cooking:
1. Heat 2 tbsp olive oil in a pan. Add the diced pepper and onion and simmer on a low heat for around 10 minutes until starting to soften.
2. Prepare and start to cook your rice/grains before continuing with the chilli. I accompanied my chilli with Tricolour Quinoa on this occasion.
3. Add the tinned tomatoes, beans, chilli, garlic, spices and everything else to the pan with the peppers and onions. Cook on a low heat for around 10-15 minutes, stirring occasionally, until the sauce starts to thicken. You may need to add a little boiling water at this point if the sauce thickens too quickly.
4. Add any more spices/flavours/salt/pepper to taste. You may want to add chilli powder or extra herbs such as coriander.
There really isn’t much to this recipe at all. I know cooking from scratch can seem a little daunting at first but it’s really a case of putting everything in a pan and hoping for the best. And a bit of trial and error of course. I’ve been told that dried/fresh coriander is a nice addition to this dish but I personally couldn’t think of anything worse. But it’s all down to personal preference. Depending on the strength of your chillies, this dish is already quite hot, but there’s the option of adding chilli powder if necessary. I usually add mine to my personal portion as I like a lot of spice. The paprika gives this a lovely smokey flavour, the cinnamon makes it sweet and chilli makes it hot, such a perfect combination. In my opinion anyway.
Please send me photos if you have a go at making this Vegetarian Chilli, I’d love to see them.
Until next time,
Rachel @ The Daisy Pages says
I love that this is so easy to make! I’m trying to cut down on the amount of meat that I eat and this sounds just delicious. Thanks so much for sharing, I’m going to bookmark it so I can try it this week x
No problem at all. I hope you get a chance to make it. Let me know what you think if you do!
Aj Wathern says
I am literally allergic to like 8 out of the 13 ingredients in this BUT it looks bloody delicious!! I often get my husband to eat things I want to but can’t so will try and get hime to give this a bash ;-).
Oh no that’s a shame! Maybe there’s things you can substitute, although I can imagine that would be tricky.
I love veggie chili. I usually just throw in whats in the cupboards and fridge. But I’ll try this recipe.
I do too! It’s so simple isn’t it. It takes me around 10 minutes to make so it’s a perfect meal when you’re in a bit of a rush.
This recipe looks and sounds amazing, I am trying to introduce a couple of meat free days a week so this sounds like the thing to try
That’s a really good thing to do. There’s so many vegetarian options. This is part of a Vegetarian Meals series so there’s lots more to come!
I do love a good chilli and even better, a veggie one. This sounds amazing and one that I must try! xo
Thank you lovely. I’d love to hear what you think if you do try this recipe.
Susanne Remic says
Sounds delicious. I always use cumin in my chilli too, along with cinnamon which gives it a really lovely flavour. I do use meat though!! xx
I’d never thought of using Cinnamon until recently but I put it in so many of my dishes now!
What a great sounding chilli! I love those mixed bean salads – they’re so versatile!
Oh yes I use them so much. It’s just a shame that the one I get from Tesco has sugar in it as I try to avoid added sugars!
I’ve never heard of tricolour quinoa, it looks like a great accompaniment.
Mmm it really is. I don’t really eat rice now so I’ve been trying lots of different Quinoas over the last few months.
This chilli sounds great. I love the addition of cumin – one of my favourite spices.
Mine too, it make such a difference to the final flavour.
Sarah Irving | The Urban Wanderer says
Great chill and don’t worry about the photo! Veggie chilli is one of my all time favourites and yours sounds nice and simple. Veggie chilli is also a great one for chucking into the slow cooker for when you’re expecting to have a long day. I look forward to mor veggie dishes in your series.
This one is so simple. I probably make it once a week at the moment as I don’t have time to make anything else. I’m yet to try this recipe in the slow cooker so I’ll give that a go soon.