Description

This Ultimate Veggie Chilli is a hearty, flavorful, and nutritious plant-based dish packed with three types of beans, a variety of fresh vegetables, and warming spices. Slow-simmered to bring out the rich flavors, it is perfect as a comforting meal and easily customizable with your favorite toppings like cheddar, sour cream, avocado, and jalapeños. Ideal for both vegetarians and meat-eaters alike, it makes a satisfying and wholesome dinner for families or gatherings.

Ingredients

Scale

Main Ingredients

2 1/2 cups / 625ml Vegetable Stock
2 cups / 500g Tomato Passata (Pureed Strained Tomatoes)
3 x 14oz/400g cans of Beans, drained
1 small Sweet Potato
2 Peppers (one red, one green), finely diced
1 medium/large Onion, finely diced
1 medium/large Carrot, finely diced
2 ribs of Celery, finely diced
3-4 cloves Garlic, finely diced

Spices & Seasonings

2 tbsp Paprika
2 tbsp Cumin
2 tbsp Chilli Powder
1/2 tsp Salt (or to taste)
1/2 tsp Sugar (or to taste)
1/4 tsp Black Pepper (or to taste)

Additional Ingredients & Toppings

2 tbsp finely diced Coriander/Cilantro (optional)
Olive Oil, as needed
Cheddar cheese (highly recommended for serving)
Sour Cream (highly recommended for serving)
Tortilla Chips (for serving)
Avocado (for serving)
Jalapeños (for serving)
Coriander/Cilantro (for garnish)
Lime Wedges (for serving)

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Instructions

Prepare the Vegetables: Heat a drizzle of olive oil in a large pot over medium-high heat. Add the finely diced onion, carrot, celery, and both peppers. Cook, stirring occasionally, until the vegetables begin to soften and develop a slight color, about 5-7 minutes. Then reduce the heat to medium and add the finely diced garlic. Cook for another minute until fragrant.
Add Liquids and Spices: Pour in the tomato passata and vegetable stock. Stir to combine. Add the diced sweet potato, drained beans, paprika, cumin, chilli powder, salt, sugar, and black pepper. Mix well to evenly distribute the spices and vegetables.
Simmer the Chilli: Bring the mixture to a gentle simmer and cook uncovered for 30-40 minutes, or until the sweet potato chunks are tender and the sauce has thickened to your liking. If the sauce reduces too much before the sweet potato is cooked, add more stock or water as needed. If you add too much liquid, continue to simmer gently until you reach the desired consistency.
Finish and Adjust Seasoning: Stir through the finely chopped coriander/cilantro if using. Taste the chilli and adjust the seasoning with additional chilli powder, salt, or sugar according to your preference.
Serve: Ladle the chilli into bowls and serve with your favorite toppings such as grated cheddar cheese, sour cream, avocado slices, jalapeños, extra cilantro, tortilla chips, and lime wedges. Enjoy this warming, flavorful meal!

Notes

This three-bean veggie chilli is loaded with vegetables and flavor, making it perfect for vegetarians and meat-eaters alike.
Make sure to drain the canned beans well before adding them to avoid excess liquid in the chilli.
The recipe makes about 4 large portions or 6 smaller servings, ideal for meal prepping or serving guests.
If you prefer a spicier dish, increase the amount of chilli powder or add fresh chilies to taste.
Feel free to omit coriander/cilantro if you don’t like it or substitute with parsley.

Nutrition

Serving Size: 1 serving
Calories: 259 kcal
Sugar: 7.35 g
Sodium: 627 mg
Fat: 3.57 g
Saturated Fat: 0.523 g
Unsaturated Fat: 2.627 g
Trans Fat: 0.001 g
Carbohydrates: 47.69 g
Fiber: 11.9 g
Protein: 12.7 g
Cholesterol: 0 mg