We love veggie chilli’s as they are so versatile and also the perfect comfort food.
This recipe is great served with: rice, jacket potato, potato wedges or side salad. You could also serve with a thick slice of crusty bread or over toast as a smoky ‘beans on toast’ alternative.
This is the perfect kind of meal where you could make a big batch and serve in very different ways to create the impression of different meals!
Instead of many individual spices that most chilli recipes would typically call for, this tales things back to the simplest form by opting for a spice blend you’d already have available in your pantry.
Bean Chilli – serves 3-4
- 1 onion – finely chopped (if you have no onion but have onion powder use a tsp of that along with the spice blend)
- 1-2 tbs spice mix*
- 2 can kidney beans/black beans/mixed beans (use two different types)
- 1 can tomatoes
- 1 cup veg of choice – we used sliced mushrooms but red pepper or courgette would be great swaps.
- ½ cup veg stock (I stock cube dissolved)
*Use whatever spice blend you have to hand in your pantry to make this super simple – a blend that has a spicy smoky kick is best, such as a chilli con carne blend (ideal if you have it), cajun blend, steak blend, peri-peri blend, bbq blend etc. Avoid Indian spice blends (unless you want it to taste like a curry) or Italian spice blends (unless you want bolognese vibes)
Saute the onion with a little oil in a large-ish saucepan for 4-5 minutes until soft, add the spice blend to the onion after a couple of minutes.
Add the remaining ingredients to the pan, bring to the boil and simmer for approx 10-15 minutes. Serve with sweet potato wedges (as we did) or other accompaniment of choice.
To make this vegetarian, add a dollop of sour cream or plain yoghurt, or grate cheese over the top.
For the meat-eaters, you could swap a can of beans for cooked mince or just add some cooked smoky sliced sausage in the final few minutes of cooking.