Veggie & Bean Chilli (no quorn!)


If you’re looking for a veggie packed, delicious comfort food style dish, then this is for you. I’ve posted a quorn chilli on the blog before, but I personally prefer chilli made up of beans and veggies on their own.

The chilli you see in the picture is actually my mum’s recipe, which I occasionally let her cook for me, and the same one that I cook when I’m at uni. Mum had to adapt to cooking vegetable chilli when I went off of meat, and I’ve got to say: she’s adapted well. This version of the chilli is suitable for vegans, veggies, omnivores, and any carnivores wanting a change. Ideal sides are rice, bulgur wheat, potato wedges/jackets, wraps, guacamole, sour cream, quorn meatballs, chicken chunks, or canned tuna…so many endless possibilities. Even if you aren’t veggie and want to ease yourself into simply trying more veggie meals, you can. I’m pescetarian, and love this with bulgur wheat, avocado, and either quorn or tuna.

The basic idea behind this chilli is that whatever veggies we have go on in there. I’ve used courgette, celery, various different beans, olives, peppers, onions, spinach, tomatoes…anything you need to use up, whack it in there. In the recipe below we used only one can of kidney beans as that’s what happened to be in the cupboard, but feel free to mix up the beans, or add in two cans. Also, in my house (excluding my dad) we love spicy food. Which meant we added in a lot of chilli flakes- hot ones. If you aren’t a spice fan, then simply decrease the amount of chilli you add in. This is a completely adjustable recipe.


  • 1 can chopped tomatoes
  • 1tbsp tomato puree
  • 1 can red kidney beans
  • 2 medium onions, chopped
  • 2 bell peppers, chopped
  • 2 large carrots, chopped (into semi -circles is my preference, in case you care)
  • 2 large garlic cloves, crushed
  • 250g box closed cup mushrooms
  • 2 large handfuls spinach
  • Seasonings: smoked paprika, black pepper, salt, chilli flakes, herbs. Add each to your own taste.
  • 1 veggie oxo cube



  1. Spray a large pan with cooking spray, or add a little oil, then throw in the garlic and the onion. Cook on a low heat until softened and golden.
  2. Add in the peppers, carrots, mushrooms, canned tomatoes, tomato puree, veggie oxo cube, and seasonings. Stir it all up, cover it, and simmer on low for 5 minutes.
  3. Add in the kidney beans. Simmer with the lid off of the pan for 5-10 minutes more, and then throw in the spinach. Fold it through the chilli, allowing it to wilt, then remove the pan from the heat.
  4. You can either serve this immediately with your chosen sides, or you can allow it to cool (it is amazing cold), and store it in the fridge for 2-3 days. This also freezes very well, so you can stock up on quick meals for when you need them.

EXTRA TIP! If you want more depth in the flavour, then add in a splash of red wine with the tomatoes. The alcohol will cook off, leaving you with that extra something…


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