Save to your scrapbook

    Winter Vegetable Chilli With Beans

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Winter Vegetable Chilli With Beans

    This vegetarian chilli is packed full of goodness. If you prefer yours with a bit more heat, then add in a chopped red chilli.

    • Vegetarian
    • Low Fat
    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 6


    • 2 medium sweet potatoes, peeled and cut into chunks
    • 400g can Waitrose Chopped Tomatoes With Olive Oil & Chopped Garlic
    • 200 ml hot vegetable stock
    • 410g can Waitrose Red Kidney Beans In Chilli Sauce
    • 50g green beans, trimmed and halved
    • 1 courgette, cut into chunks
    • 2 tbsp sunflower oil
    • 1 onion, sliced
    • 2 red peppers, deseeded and cut into chunks
    • 1 tbsp mild chilli powder
    • 1 large carrot, peeled and cut into chunks


    1. Heat the oil in a large pan. Add the onion and cook on a medium heat for 5 minutes until softened, then add the peppers and cook for 2 minutes. Add the chilli powder and stir for 1 minute. Stir in the carrot and sweet potatoes, then add the tomatoes and stock and simmer for 15-20 minutes.
    2. Add the courgette and kidney beans and simmer for a further 5 minutes. Finally, add the green beans and simmer for 5-10 minutes, or until all the vegetables are tender, but with a little bite. Serve the chilli with basmati rice.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Any vegetables go well in this chilli. Why not make the most of seasonal veg and try some Cornish cauliflower? A drained can of cannellini beans or chickpeas is a great alternative to kidney beans. Any leftover chilli spooned into a jacket potato makes a delicious and warming lunch.

    Drinks recommendation

    Mont Gras Cabernet Sauvignon/Syrah Reserva 2007 Colchagua Valley, Chile,
    is fantastic with spicy food – full of fruit and body. Suitable for both vegetarians and vegans, it’s a perfect winter wine.


    Average user rating

    4 stars