Vegetarian chilli
Hearty vegetarian chilli with beans, peppers and smoky spices — comforting, freezer-friendly and brilliant with rice or jacket potatoes.
This vegetarian chilli is all about big, smoky flavours and satisfying texture — beans, peppers and a whisper of dark chocolate for depth. It’s the sort of midweek supper that improves the next day, and it freezes brilliantly so you can be smugly prepared on busy nights.
Make it as mild or fierce as you like: keep it simple for kids or up the chilli and smoky paprika for proper winter-warmer heat. Serve with rice, jacket potatoes or tortilla chips for scooping chaos.
Ingredients
- 30 ml olive oil
- 1 brown onion — finely chopped
- 3 garlic cloves — crushed or finely chopped
- 2 red peppers — deseeded and diced
- 1 courgette — diced
- 1 fresh red chilli — optional, deseeded for less heat
- 400 g tinned chopped tomatoes
- 30 ml tomato purée
- 400 g tinned kidney beans — drained
- 400 g tinned black beans — drained
- 250 ml vegetable stock — hot
- 10 ml smoked paprika
- 10 ml ground cumin
- 10 ml chilli powder — adjust to taste
- 5 ml dried oregano
- 5 ml soft brown sugar
- 5 ml sea salt — adjust to taste
- black pepper — freshly ground, to taste
- 20 g dark chocolate — optional, 70% cocoa recommended
- 15 g fresh coriander — chopped, to garnish
Equipment
- large heavy-based saucepan with lid
- ladle
Instructions
Prepare the vegetables: finely chop the brown onion, crush the garlic cloves, dice the red peppers and courgette, and finely slice the fresh red chilli if using.
Heat the olive oil in a large heavy-based saucepan over a moderate heat on the hob. Add the brown onion and a pinch of sea salt and sweat gently for 8 minutes until soft and translucent — do not allow to brown.
Add the garlic cloves, chilli powder, smoked paprika, ground cumin and dried oregano. Stir constantly and cook for 1 minute until fragrant — keep the heat moderate so the spices don't burn.
Add the red peppers, courgette and fresh red chilli (if using). Cook, stirring occasionally, for 5 minutes until the vegetables begin to soften.
Stir in the tomato purée and cook for 1 minute to remove the raw edge.
Add the tinned chopped tomatoes, tinned kidney beans, tinned black beans, vegetable stock, soft brown sugar, sea salt and black pepper. Break up the tomatoes with the spoon and bring to a gentle simmer. Stir in the dark chocolate if using.
Reduce the heat to low, cover partially with a lid and simmer gently for 25 minutes, stirring occasionally so nothing catches on the base.
Uncover and simmer for a further 5 minutes to tighten the sauce to the texture you prefer.
Taste and adjust seasoning — add more sea salt, black pepper or chilli powder if needed.
Remove the pan from the heat and leave the chilli to rest, covered, for 10 minutes to let the flavours meld.
Serve the chilli in bowls sprinkled with chopped fresh coriander. Lovely with steamed rice, baked potatoes or crusty bread.
Tips
- Drain and rinse tinned beans well to remove excess sodium and prevent a gloopy sauce.
- If the sauce tastes too acidic, a tiny pinch of sugar (or the suggested dark chocolate) balances it — add sparingly and taste.
- Make ahead: chilli keeps well in the fridge for up to 3 days and freezes for 2–3 months in portions.
- When reheating from frozen, thaw overnight in the fridge for best texture, then reheat gently on the hob or in the oven.
- For a thicker chilli, mash a few beans against the side of the pan during the final simmer.
Substitutions
tinned black beans → tinned cannellini beans or extra tinned kidney beans, same quantity
Stays closedark chocolate → 1 tsp cocoa powder mixed into the sauce, or omit entirely
Noticeably differentfresh red chilli → 1/2 tsp cayenne pepper or extra chilli powder; add gradually
Stays close
Nutrition
Per serving · estimated
- 380
- Calories
- 20 g
- Protein
- 48 g
- Carbs
- 12 g
- Fat
- 12 g
- Fibre
- 10 g
- Sugar
- 600 mg
- Sodium
FAQ
Can I make this milder or hotter?
Yes — reduce or omit the fresh red chilli and chilli powder for a milder dish. To increase heat, add extra chilli powder, diced fresh chilli or a pinch of cayenne. Add a little at a time and taste.
Can I freeze the chilli?
Absolutely. Cool completely, portion into airtight containers and freeze for up to 2–3 months. Defrost overnight in the fridge before reheating.
How should I reheat leftovers?
Reheat gently on the hob over a low heat, stirring occasionally, or transfer to an ovenproof casserole and heat at 160°C fan/180°C conventional for 20–25 minutes until piping hot throughout.
Can I use dried beans instead of tinned?
Yes — if using dried beans, soak overnight and cook until tender before adding. Use about 200 g dried beans (which yield roughly two 400 g tins when cooked) and adjust the stock if the mixture looks too dry.
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