Vegetarian chilli

Vegetarian chilli

Vegetarian chilli

Vegetarian chilli is wonderfully quick and easy to make and is packed full of healthy vegetables and pulses. I usually serve it with rice, but it’s pretty good with baked sweet potatoes too.

Preparation time: 20 mins

Cooking time: 30 mins

Serves: 4



  •  2 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 1-2 tsp chilli powder, to taste
  • 1 tsp cumin
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 2 carrots, chopped
  • 1 can green lentils
  • 2 cans chopped tomatoes
  • 1 heaped tbsp tomato purée
  • 300ml vegetable stock
  • 100g frozen peas
  • 175g mushrooms, sliced
  • 1 courgette, chopped
  • Salt and black pepper
  • 1 can kidney beans


  1. Heat the oil in a large saucepan
  2. Fry the onion and garlic together with the chilli and cumin until the onions are soft.
  3. Add the peppers, carrots and drained green lentils and cook for five minutes, stirring all the time.
  4. Add the tomatoes, purée, stock and peas, bring to the boil and simmer until the lentils are tender.
  5. Add the mushrooms and courgettes and simmer for five minutes more.
  6. Season to taste.
  7. Add the cooked kidney beans and simmer for five more minutes.
  8. Serve with cooked rice.


Photo: Michael Verhoef