Vegetarian Chilli

This easy vegetarian chilli recipe is packed with black beans, kidney beans, and vegetables simmered in a rich tomato sauce with warming spices. Perfect for meal prep, weeknight dinners, or meat-free family meals. Naturally gluten-free and ideal for serving with rice, corn chips, or baked potatoes.

This hearty vegetarian chilli is packed with beans, vegetables, and warming spices. It’s rich in flavour, easy to prepare, and perfect for batch cooking. Whether you’re feeding a crowd or meal prepping for the week, this satisfying dish is a go-to comfort food for chilly evenings or casual dinners.

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Ingredients

Chilli Base

• 1 Tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 3 garlic cloves, crushed
• 2 capsicums (bell peppers), finely diced
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp chilli flakes
• ½ tsp chipotle powder (optional)
• 1 tsp brown sugar
• 1 tsp salt
• 1 vegetable stock cube
• 1 cup boiling water
• 700g passata or crushed tomatoes
• 2 x 400g cans black beans, drained and rinsed
• 2 x 400g cans red kidney beans, drained and rinsed

To Serve

• Cooked rice or corn chips
• Sour cream or plain yoghurt
• Grated cheese
• Fresh coriander (cilantro)

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Instructions

1. Sauté the Vegetables:
   Heat olive oil in a large saucepan or cast iron dish over medium heat. Add the onion and cook for 2–3 minutes until softened.
2. Cook the Base:
   Add carrots, garlic, and capsicum. Cook for about 10 minutes, stirring often, until vegetables are soft.
3. Add the Spices:
   Stir in the smoked paprika, cumin, coriander, chilli flakes, chipotle powder (if using), brown sugar, and salt. Cook for 2 minutes to toast the spices and develop flavour.
4. Deglaze and Simmer:
   Dissolve the vegetable stock cube in boiling water and pour into the pan. Add the passata and both types of beans. Stir well to combine.
5. Simmer the Chilli:
   Reduce the heat to low and let the chilli simmer uncovered for about 45 minutes, stirring occasionally, until thick and rich.
6. Serve:
   Spoon the chilli over rice or serve with corn chips. Add a dollop of sour cream or yoghurt, a sprinkle of grated cheese, and fresh coriander to finish.

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Tips

• Let the chilli rest for 15–20 minutes before serving—it allows the flavours to deepen.
• Add a splash of water or vegetable broth if the mixture becomes too thick while simmering.
• Use a food processor to speed up chopping for a smoother texture.

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Variations and Substitutions

• Spice level: Adjust chilli flakes and chipotle powder to taste or omit them for a milder version.
• Beans: Substitute with pinto beans, chickpeas, or lentils.
• Veggies: Add zucchini, mushrooms, or sweet potato for more variety.
• Make it vegan: Use plant-based yoghurt and cheese for serving.

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FAQs

Can I freeze vegetarian chilli?
Yes, this chilli freezes very well. Cool completely, portion into airtight containers, and freeze for up to 3 months.

Can I make it in a slow cooker?
Absolutely. Sauté the vegetables and spices first, then transfer everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

How do I thicken the chilli?
Simmer uncovered to reduce liquid or mash some of the beans into the sauce to naturally thicken it.

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Serving Suggestions

• Serve over rice, quinoa, or baked potatoes.
• Pair with warm corn bread or tortilla chips.
• Use as a filling for burritos, enchiladas, or taco bowls.
• Top with avocado slices, pickled onions, or jalapeños for added texture and flavour.

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Why You’ll Love This Recipe

• Simple pantry staples – made with common ingredients.
• Meal prep friendly – makes a big batch and freezes well.
• Nutritious and satisfying – loaded with fibre and plant-based protein.
• Customisable – easy to adapt to your taste or what’s in your fridge.