🌶️ Vegetable and Bean Chilli

Name: Vegetable and Bean Chilli
Yield: 4 servings
Ingredients: 2 onions, diced; 1 red pepper, diced; 1 yellow pepper, diced; 2 carrots, diced; 250 g mushrooms, sliced; 1 head broccoli, cut into small florets; 3 tins mixed beans, drained and rinsed; 2 potatoes, peeled and diced small; 3 garlic cloves, minced; 2 tbsp tomato puree; 2 tsp chilli powder; 1 tsp ground cumin; 1 tsp smoked paprika; 3 tbsp olive oil or vegetable oil; 500 ml vegetable stock; 1 tsp salt; ½ tsp black pepper

A hearty, warming chilli loaded with peppers, mushrooms, carrots, and mixed tinned beans.

Serves 4. Tags: vegan, vegetarian, freezer-friendly, budget, one-pot.

Ingredients

2 onions, diced
1 red pepper, diced
1 yellow pepper, diced
2 carrots, diced
250 g mushrooms, sliced
1 head broccoli, cut into small florets
3 tins mixed beans, drained and rinsed
2 potatoes, peeled and diced small
3 garlic cloves, minced
2 tbsp tomato puree
2 tsp chilli powder
1 tsp ground cumin
1 tsp smoked paprika
3 tbsp olive oil or vegetable oil
500 ml vegetable stock
1 tsp salt
½ tsp black pepper

Method

Cook onions: Heat the oil in a large pot over medium heat. Add the onions and cook until softened, about 5 minutes.
Add carrots and potatoes: Add the carrots and potatoes and cook for 5 minutes, stirring occasionally.
Add peppers and mushrooms: Stir in the peppers and mushrooms, and cook for another 5 minutes until the mushrooms release their liquid.
Add garlic and spices: Add the garlic if using, along with the tomato puree, chilli powder, cumin, and smoked paprika. Stir for 1 minute until fragrant.
Add beans and stock: Pour in the vegetable stock and add the beans, salt, and pepper. Stir to combine.
Simmer: Bring to a simmer, then reduce heat, cover, and cook until the potatoes and carrots are tender, about 20–25 minutes, stirring occasionally.
Add broccoli: Add the broccoli and cook uncovered for a final 5–7 minutes, until just tender but still bright green.
Finish and serve: Taste and adjust seasoning with more salt, pepper, or chilli powder as needed. Serve hot.

Notes

Tinned tomatoes swapped in for the stock (or added alongside it) will give an even richer, more classic chilli base if you have a tin lying around. Great over rice, with crusty bread, or topped with grated cheese or yoghurt.