Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Five-bean chilli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Ingredients
- 2 tbsp rapeseed oil
- 1 large onion, finely chopped
- 2 sticks celery, finely chopped
- 3 red peppers, finely chopped
- 2 cloves garlic, crushed
- 1-2 tsp dried chilli flakes
- 2 tsp ground cumin
- 500ml passata
- 200ml vegetable stock
- 400g tin of each black beans, kidney beans, pinto beans, cannellini beans and haricot beans, drained and rinsed
- 2 tbsp chipotle paste
- 2 tsp smoked paprika
- ½ tbsp cocoa powder
- ½ tbsp cider vinegar
TO SERVE
- 800g cooked brown rice
- a handful of leaves coriander
- 1 avocado, chopped
- 6 tbsp yogurt or dairy-free alternative
Method
- STEP 1
Heat the rapeseed oil in a large stock pot over a medium heat and fry the onion, celery and peppers for 20 minutes until very soft and tender. Add the garlic, chilli and cumin, fry for a minute more, then tip in the passata, stock, all of the beans, the chipotle paste, paprika, cocoa and vinegar. Season well.
- STEP 2
Simmer uncovered for 30 minutes until thickened slightly, then taste for seasoning. Serve over the brown rice, topped with some coriander, avocado and yogurt.
