Vegetarian Chilli

Vegetarian Chilli

4.8 604 ratings

Prep. 10min

Total 35min

6 portions

Ingredients

cinnamon stick
½
black peppercorns
½ tsp
coriander seeds
1 tsp
cumin seeds
1 tsp
carrot (approx. 100 g), cut in pieces
1
red pepper (approx. 150 g), cut in pieces
1
fresh coriander leaves only
5 sprigs
onion (approx. 150 g), quartered
1
garlic cloves
2
fresh bird's eye chillies deseeded if desired, to taste
2 - 4
olive oil
30 g
tinned chopped tomatoes
400 g
tinned chickpeas rinsed, drained (1 x 400 g tin)
240 g
tinned cannellini beans rinsed, drained (1 x 400 g tin)
240 g
tinned kidney beans rinsed, drained (1 x 400 g tin)
240 g
tomato purée
1 Tbsp
vegetable stock paste (see tip)
2 Tbsp
dried chilli flakes
½ tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 226.5 mg

Protein 9.9 g

Calories 969.3 kJ / 231.7 kcal

Fat 7.2 g

Fibre 9.7 g

Saturated Fat 0.9 g

Carbohydrates 34.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Cookidoo® Served 2022 10 Recipes
UK and Ireland

Making Memories 25 Recipes
UK and Ireland

Take A Break 14 Recipes
UK and Ireland

Vegetarian Cooking 10 Recipes
UK and Ireland

Your Cookidoo® 2025: Veggie Lover 10 Recipes
UK and Ireland

Your First Month Mixing 55 Recipes
UK and Ireland

You might also like...

Chickpea and Tomato Rogan Josh

25min

Sweet Potato and Spinach Curry with Cauliflower Rice

40min

Coconut Dhal

20min

Vegetable pasta sauce

40min

Porcini and Pancetta Risotto - Risotto con porcini e pancetta

30min

Vegetable Stock Paste

50min

Rhubarb Crumble

55min

Lentil and Vegetable Bolognese Sauce

45min

Quick Thai Chicken Curry

40min

Baby-friendly Delicious Coconut Dhal

30min

Indian-spiced Roast Butternut and Chickpea Curry

45min

Pea and Mint Risotto

40min