Description
This ULTIMATE Veggie Chilli is a hearty, flavorful plant-based stew packed with vegetables, beans, and warming spices. Perfect for a cozy meal, it features a rich tomato and vegetable stock base simmered with sweet potatoes, peppers, and aromatic spices like paprika, cumin, and chili powder. Serve with your favorite toppings such as cheddar, sour cream, and avocado for a delicious, satisfying dish that’s easy to prepare and versatile.
Ingredients
Units
Scale
Chilli
- 2 1/2 cups / 625ml Vegetable Stock
- 2 cups / 500g Tomato Passata (Pureed Strained Tomatoes)
- 3 cans (14oz/400g each) Beans, drained (kidney beans, black beans, borlotti beans, pinto or haricot)
- 1 small Sweet Potato, peeled and diced into very small bite-sized pieces (9oz-10oz / 250-300g unpeeled)
- 2 Peppers (1 red, 1 green), finely diced
- 1 medium/large Onion, finely diced
- 1 medium/large Carrot, finely diced
- 2 ribs Celery, finely diced
- 3-4 cloves Garlic, finely diced
- 2 tbsp Paprika
- 2 tbsp Cumin
- 2 tbsp Chilli Powder (adjust to taste, see notes)
- 1/2 tsp Salt (or to taste)
- 1/2 tsp Sugar (or to taste)
- 1/4 tsp Black Pepper (or to taste)
- 2 tbsp finely diced Coriander/Cilantro (optional)
- Olive Oil, as needed
Ideas to Serve
- Cheddar Cheese (highly recommended)
- Sour Cream (highly recommended)
- Tortilla Chips
- Avocado
- Jalapeños
- Coriander/Cilantro
- Lime Wedges
Instructions
- Prepare the Vegetables: In a large pot over medium-high heat, add a drizzle of olive oil along with the diced onion, carrot, celery, and peppers. Fry these vegetables until they begin to soften and take on some color, about 5-7 minutes. Then lower the heat to medium and add the finely diced garlic, frying for another minute to release its aroma.
- Add Liquids and Spices: Pour in the tomato passata and vegetable stock. Stir to combine well. Add the diced sweet potato, drained beans, paprika, cumin, chili powder, salt, sugar, and black pepper. Mix thoroughly to disperse all ingredients evenly in the pot.
- Simmer the Chilli: Bring the mixture to a simmer, then reduce heat to low-medium. Let it simmer gently for 30-40 minutes until the sauce thickens and the sweet potatoes are cooked through. Stir occasionally to prevent sticking. If the sauce reduces too much before the sweet potato is tender, add more vegetable stock or water to loosen. If there is too much liquid, continue simmering until the desired thickness is achieved.
- Finish and Season: Stir through the finely diced coriander/cilantro if using. Taste the chili and adjust seasoning by adding more chili powder, salt, or sugar if necessary according to your preference.
- Serve: Serve hot, garnished with your choice of toppings such as cheddar, sour cream, tortilla chips, avocado, jalapeños, extra coriander, and lime wedges. Enjoy your comforting veggie chilli!
Notes
- What kind of beans to use? Most canned beans work well. Typically kidney beans and black beans are used, with the third can varying between borlotti, pinto, or haricot beans as preferred.
- Chilli Powder: Suggested to use 1 tbsp mild chili powder and 1 tbsp hot chili powder for balanced spice. If you prefer less heat, use 2 tbsp mild chili powder and adjust at the end with chili flakes or cayenne pepper as desired.
- Storage and Reheating: Allow to cool completely before storing. Keep in an airtight container in the fridge for 3-4 days or freeze for 1 month+. Reheat on the stove over low heat, adding a splash of water or stock to loosen if required. Alternatively, reheat in the microwave in short bursts, stirring in between.
- Serving Size: Makes 4 large portions or 6 smaller portions.
- Calories: Nutritional estimate based on 9oz sweet potato and 1 tbsp olive oil, without toppings, divided into 6 servings.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 7g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
