Vegetarian chilli is a delicious and healthy take of the meat heavy original recipe.
This fresh take on the Tex Mex classic is so good you may decide you prefer it to the original! Vegetarian chilli is just as delicious as it is healthy! It’s packed full of flavourful veg, vibrant kidney beans all stewed together in a rich, aromatic sauce. What more could you ask for?
Vegetarian chilli is one of the easiest dishes you can make, the most laborious part is chopping the vegetables, once everything is in the pot you can take it easy as it cooks away!
The beauty of this dish is its simplicity. It’s easy to make, the ingredients are easy to find and it’s so easy to eat, you wouldn’t believe how fast it disappears!
Serve with rice and finish it off with your favourite toppings like a sprinkling of cheese, sour cream, and a lime wedge for a squeeze of freshness.
Feel free to adjust the spice level to your taste by adding more or less chilli powder.
Finely chop the onion and chop the carrot, celery and red pepper into even pieces.
In a large saucepan heat sunflower oil over a medium heat. Cook until the vegetables are tender and the onion is translucent.
Add the tomato purée and all the dry spices to the saucepan. Stir well and cook for another few minutes.
Add the passata and dark chocolate, stirring well. Place the lid on and leave to stew.
Slice the lime into wedges.
Add the kidney beans, and salt to taste.
When the beans are warm serve with rice, cheese, sour cream and lime wedges.
