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Bean and vegetable chilli: an easy vegetarian recipe with serving suggestions

Updated on December 30, 2012
3.5 stars from 11 ratings of Vegetarian bean chilli

Vegetarian chilli makes a great main course and can be served with a variety of accompaniments to suit all tastes. This recipe is very tasty, simple to make, and also provides a good source of protein for both vegetarians and vegans.

Fresh colourful chillies!
Fresh colourful chillies! | Source

Cook Time

Prep time: 15 min
Cook time: 45 min
Ready in: 1 hour
Yields: Serves 4

Ingredients

  • 1 onion, medium
  • one or two red and green sweet peppers, deseeded and chopped
  • 2 zucchini (or courgettes), sliced
  • 8 oz button mushrooms, washed and halved
  • 2 or 3 fresh chilli peppers, deseeded and chopped
  • 2 cloves fresh garlic, crushed
  • 4 oz french green beans, topped, tailed and sliced
  • 8 oz can chopped tomatoes
  • 8 oz can cooked beans, kidney, borlotti, pinto, blackeyed - or a mixture
  • 1 teaspoon dried basil, (or 2 tsp fresh chopped basil)
  • half to one teaspoon chilli powder, according to taste
  • half teaspoon ground cumin
  • half teaspoon ground coriander
  • 1/4 pint vegetable stock
  • 1 small can cooked sweetcorn
  1. In a large saucepan, fry the onion and garlic in a tablespoon of olive oil until tender.
  2. Add all the fresh vegetables - the chopped peppers, chillis, zucchini, green beans and mushrooms, and cook over a gentle heat for another five to ten minutes
  3. Once all the fresh vegetables are tender add the vegetable stock, the tomatoes and the herbs and spices and bring to the boil. Then reduce the heat and simmer for about 20 minutes.
  4. Add the canned beans and sweetcorn. Test the sauce for temperature and flavour - if you like it extra hot, now is the time to add a little more chilli powder, according to your taste. You may also wish to adjust the seasoning.
  5. Cook for a further five minutes to make sure everything is cooked and heated through properly. The chilli is now ready to serve, but improves with being left to stand for a while - I like to cook it a few hours in advance and then warm it up when I need it.

Serving suggestions

Serve the chilli with any of the following which will make it a complete, filling and nutritional main course:

  • Cooked rice, quinoa or cous-cous
  • Jacket potatoes
  • Potato wedges
  • Pasta twists or spaghetti
  • Mashed potato
  • Tortillas or tacos

Serving with a fresh green side salad is recommended - it makes a good antedote to cool your mouth if the chilli is quite hot! A natural yogurt or sour cream dip can also be served alongside as a cooling agent, and a little grated cheese on top of the chilli is also delicious.


Some like it hot!

How hot do you like it?

See results

Comments

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    • twoseven profile image

      twoseven 

      5 years ago from Madison, Wisconsin

      Looks delicious! I have been looking for a good vegetarian Chili recipe and I think I have finally found one!

    • Hyphenbird profile image

      Brenda Barnes 

      6 years ago from America-Broken But Still Beautiful

      This sounds delicious. It actually is vegan so that makes me very happy. Thanks for the great, nutritious recipe. With cooler weather coming on, I will crave the heat and savory taste of chili.

    • vocalcoach profile image

      Audrey Hunt 

      6 years ago from Idyllwild Ca.

      Vegetarian chili is one of my favorites. I'm going to make this recipe this weekend. I'm hoping you will share more delicious vegetarian recipes as I'm always in the market for these. Thanks so much. Up/sharing.

    • Imogen French profile imageAUTHOR

      Imogen French 

      6 years ago from Southwest England

      Many thanks for reading and commenting, Faceless39, hope you enjoy this and some of my other veggie recipes.

    • Faceless39 profile image

      Kate P 

      6 years ago from The North Woods, USA

      I love that it's vegetarian, and it piqued my curiosity so much that I went to your profile page and learned that you, too, are veggie. Awesome! I think I knew that at some point, but lost track over time. I'm veggie, too. I'll be perusing your page for more recipes!

      This bean chili sounds absolutely delicious, and I love that there's heat (and corn) involved. I've honestly never thought to serve chili "with" anything else, so that's an interesting concept to me.

      Voted up, useful, awesome, and interesting.

    • Imogen French profile imageAUTHOR

      Imogen French 

      6 years ago from Southwest England

      thanks Melis Ann, I hope you enjoy making it and eating it :) I also now have plenty of tomatoes, chillis and zucchini coming out of the garden so will be making some myself this week!

    • Melis Ann profile image

      Melis Ann 

      6 years ago from Mom On A Health Hunt

      This looks amazing. I love recipes that really pack in the vegetables and this vegetarian bean chili looks so healthy. Sharing this as it is useful in helping use that extra zucchini from the garden right now!

    • Imogen French profile imageAUTHOR

      Imogen French 

      6 years ago from Southwest England

      thank you Marlene - I hope you enjoy it!

      I love it with jacket potatoes and grated cheese on top.

    • MarleneB profile image

      Marlene Bertrand 

      6 years ago from USA

      I never heard of placing zucchini in a chilli, but I like the idea. This sounds like an amazing and hearty chilli. I think I'll try it with jacket potatoes - can't wait to make this.

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