Vegetable Chilli

Yummy vegetable chilli, thats packed with goodness. All the vegetables combined make it so tasty. I will fill you up without making you feel bloated, a firm favourite in our house! Hope you like it too!

My recipe is:

  • Plenty of fruit or veg
  • Plenty of fruit or veg

Why should your recipe win?
This chilli recipe should win because: - its packed with fresh ingredients - its full of goodness - even meat lovers will accept this dish as a main meal in itself as it is so tasty and filling! It has won over my other half and we are both lovers of meat! -you can make a batch as big as you like and keep/freeze portions for later. -it's can serve it with lots of different sides (jacket potato, bread, pasta, rice) -you can add anything to the recipe!!

  • Total time: 40 mins prep + 1 hour 15 mins cooking

Serves: 6


  • 2 tbsn olive oil
    1 Large Onion (chopped)
    2 Cloves of Garlic (finely chopped)
    1 Fresh Red Chilli (finely chopped)
    3 Carrots (chopped)
    ½ Swede (chopped)
    ½ Squash (chopped)
    1 Aubergine (chopped)
    2 Courgettes (chopped)
    200g Button Mushrooms (halved)
    400g Kidney Beans in chilli sauce
    400g Cannellini beans (drained)
    400g Tinned tomatoes
    2 tbsn Tomato puree
    2 tbsn Tomato ketchup
    1 tbsn Worcester Sauce
    ¼ tspn Hot Chilli Powder
    ½ tspn Cayenne Pepper
    Salt & Pepper to taste


  1. 1.Heat oil add onion, garlic and red chilli – lightly fry for 3 minutes. 2.Add carrots, swede and squash - sauté for 4 minutes – until soft. 3.Add the aubergine, courgette, mushrooms, kidney & cannellini beans, tinned tomatoes – mix all the ingredients together. 4.Stir in the tomato puree, tomato ketchup, worcester sauce, chilli powder and cayenne pepper. 5.Simmer covered for 1 hour – stirring occasionally. 6.Season to taste. 7.Serve with buttered fresh crusty bread or jacket potato.