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Vegetarian Chilli - black beans, pinto beans, chopped red peppers in a red tomato sauce in a silver casserole dish sat on a grey tea towel

Vegetarian chilli

  • Author: Pip Payne
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Diet: Low Calorie


A hearty, warming vegetarian chilli ‘con carne’ with a balance of spicy, smoky and sweet flavours. Packed with healthy beans and vegetables this is the best healthy comfort food.


  • 1 large onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 leek, finely chopped
  • Low calorie cooking spray or spray oil
  • 4 garlic cloves, crushed
  • 2 large carrots, peeled and finely chopped
  • 3 red peppers, deseeded and chopped
  • 2 x 400g cans chopped tomatoes
  • 350ml water
  • 400g can black beans, drained & rinsed
  • 400g can pinto beans, drained & rinsed
  • 3 tablespoons tomato purée
  • 2 tablespoons dark soy sauce
  • 1 tablespoon red wine vinegar
  • Handful of chopped, fresh coriander (to serve)
  • For the spice mix
  • 2 teaspoons chilli powder
  • 2 teaspoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • Preheat the oven to 200 °C/180 °C fan, Gas Mark 6.


  1. Mix all of the spices for the spice mix together in a small bowl.
  2. In a large ovenproof casserole dish, fry the onion, celery and leek in low calorie cooking spray or spray oil for 10 minutes, then add the garlic, carrots and peppers. Stir-fry for 2 minutes.
  3. Pour in the tomatoes, water, black beans and pinto beans, then add the tomato purée, soy sauce, vinegar and spice mix and stir everything together thoroughly.
  4. Bring up to a rapid simmer, then put a lid on and place in the oven to cook for 1 hour. When ready, thechilli should be a rich, dark colour and the vegetables should all be tender.
  5. Serve scattered with coriander
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main course
  • Method: Easy
  • Cuisine: Mexican

Keywords: chilli, vegetarian, chili, red pepper, black beans, pinto beans,