Things I have been cooking lately #25: Vegetarian chilli

This is an easy, cheap and very healthy veggie recipe that packs a real flavour punch. It also keeps really well so it’s great for making a big batch and then bringing in to work for lunch.

Vegetarian chilli

1 onion, chopped

1 courgette, sliced

1 carrot, peeled and chopped

1 red or yellow pepper, roughly chopped

3 cloves of garlic, minced

1 small can sweet corn (or equivalent frozen)

200g baby tomatoes, cut in half

1 tsp chilli powder

1 tsp coriander

1 tsp smoked paprika

1 standard size can mixed pulses (or chickpeas or kidney beans)

500ml vegetable stock

500ml tomato passata

2/3 cup bulghar wheat

Olive oil

Heat a little olive oil in a large saucepan. Add onion, courgette, carrot, pepper and garlic and sauté over a medium heat for 7 – 8 minutes. Add the corn, baby tomatoes and spices and cook for 3 more minutes.  This makes a pretty spicy chilli but if you want your head blown off you can add more chilli powder.

Add the pulses, stock, passata and bulghar wheat and bring to the boil. Simmer for 15 minutes (or however long it tells you your bulghar wheat will take to cook on the packet. It can vary).

Allow to cool and thicken a little before serving.

Serves 4 – 6.

Veggie chili

3 Comments

  1. I really need to stop browsing your food. So hungry…

    1. abbiosbiston

      This one is super super healthy though at least!

      1. I love vegetarian chili. Didn’t get to make any this past winter because of whiny unadventurous meat eaters.

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