Helllooo food-loving friends. Soup and stew season is in full swing already, but we’re changing it up and bringing you some vegetarian chilli that is gonna be your new family favourite. This is a 5 bean chilli that is loaded with peppers, tomatoes and all the right spices to bring juuuust the right amount of heat. But there’s no need to worry about long lists of fancy ingredients and spices that you can’t find because every single ingredient is available from Aldi!
Here’s the thing. I ♥ chilli. But also… I’m kinda picky about my chilli. It’s gotta meet some serious criteria in order for me to want to hit replay on a recipe over and over and to share it with you. And I’m over the moon to say that this one ticks allll the boxes. We only make chilli that is:
- Thick! Like mega thick.
- Spicy. But not fire in my mouth spicy. More like a warm glow in my tummy spicy.
- Smokey. But not too smokey. Just the right amount of paprika and cumin to give a hint of smokiness.
- Beany. But not just kidney beans. I love a mix of beans that come together to create the perfect bean to pepper to tomato ratio.
5 Bean Vegetarian Chilli
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Ingredients for Vegetarian Chilli
So if that’s the kind of chilli you need in your life (it is!) then this the easiest chilli recipe you’ll make to hit all the criteria for what chilli should be. So, here’s a simple list of the ingredients that you’re going to need.
- Red onion
- Jar chargrilled peppers
- Sweet corn (tinned or frozen)
- Mixed bell peppers
- Tinned Beans (mixed and kidney)
- Tinned tomatoes (chopped)
- Chilli Powder
- Crushed Chilli Flakes
- Tortilla Chips
Veggie Chilli Step By Step
- Firstly, it’s about getting those onions, garlic and peppers to sauteed perfection. This is the part where you let everything take its time. This is where flavour happens. Soft onions and garlic and the edges of the peppers just starting to catch a little bit of colour.
- Once everything in the pan is softened, add in the spices a give everything a good stir. Depending on how much chilli powder you add, you may find yourself coughing a little bit at this point. If that happens… don’t worry. You’re doing it right!
- Once you’ve added the spices, the rest of this recipe is literally opening tins. That’s it. If you can operate a tin opener, you’re in business here. Add in the tomatoes, sweet corn, chargrilled peppers and if you feel like it a tiny hint of cinnamon. This may seem weird, but in Mexican food cinnamon and chocolate are used all the time to add to savoury dishes to deepen the flavour. And man oh man it works like a charm!
- Up next… toppings! Welcome to topping town. Divide the chilli into serving bowls. (Unless you’re feeding an army, you’ll have leftovers.) Top your chilli with avocado, cheese, freshly chopped coriander and use
someLOTS tortilla chips for dipping and getting all the lovely chilli from your bowl to your face! But please also feel free to add in some sour cream or Greek yoghurt and some freshly chopped red onion.
Q. How long does chilli last in the fridge?
A. If it’s vegetarian chilli then 3-4 days even up to 5 days is fine. If it’s meat-based then no longer than 3 days just for the sake of food safety.
Q. Can chilli be frozen?
A. Chilli is the perfect freezer food. All winter long I make sure that I’ve got a container of this chilli in my freezer. To defrost it, leave it in the fridge overnight and just heat it up in a pan, or place it frozen in the slow cooker in the morning and let it thaw on the low setting all day. The perfect cosy dinner to come home to.
Q. What else can I add to chilli to make it hearty?
A. If you’re wanting to keep this vegetarian then this is the perfect recipe to add in some Quorn mince or some mushrooms. If you’re wanting to add some meat to this recipe I would go with turkey mince rather than beef just to keep it all a little on the lighter side. I’ll be sharing a slow-cooked beef chilli recipe soon.
And that’s it. You’ve made the easiest chilli ever. So, grab your toppings and your dippers and the biggest spoon you own.
You + this chilli = a very good thing!
- 2 tablespoons olive oil
- 1 red onion, diced
- 4 cloves garlic, minced
- 1 red pepper, chopped
- 2 yellow peppers, chopped
- 150g chargrilled peppers (in jar)
- 1 tin sweet corn (or use frozen)
- 2 tins mixed beans, rinsed
- 2 tins chopped tomatoes
- 2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1 1/2 – 2 teaspoons chilli powder (depending on how spicy you like it)
- 1/2 teaspoon cinnamon
- 1 teaspoon cocoa powder (optional)
- Tortilla crisps
- fresh coriander, chopped
- grated cheddar cheese
- avocado, chopped
- Heat the olive oil in a large sauce pan over a medium heat. Add the onions and garlic and sauté for about 5 minutes.
- Add in the chopped peppers and the chargrilled peppers from the jar. Continue to cook them for about 5 minutes just to start to char and colour the edges of the peppers and onions.
- Add the spice mix to the pan and stir to coat the peppers and onion. Drain and rinse the beans and add them to the pan. Pour in the tomatoes and bring to a gentle simmer.
- Simmer the tomatoes until the peppers are tender and soft. Add the sweet corn to the chilli and adjust the seasoning.
- Serve with rice and tortilla chips. Top with avocado and cheese.
- Category: Easy Dinner
- Method: Simmering
- Cuisine: Mexican
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THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!