Veggie Chilli

Chilli is somewhere in my top 5 favourite meals- particularly in the Autumn months when it reminds me of the darker nights, golden leaves and bonfire nights of my childhood. This particular version is meat-free but you won’t even realise. Its fantastic for all ages and you can easily increase quantities to feed a crowd. We love it spooned over paprika roasted sweet potato topped with my hidden veg guacamole and sprinkled with cheese [a meal that includes an amazing 7 different vegetables!] -but its equally good just with plain rice or served in tacos.


Serves 2 adults and 2 small children


2 tbsp sunflower oil

1 red onion, roughly chopped

1 yellow pepper, roughly chopped

1 red pepper, roughly chopped

2 garlic cloves, peeled and left whole

1 tsp ground cumin

1 tsp ground coriander

1 1/2 tsp smoked paprika

2 tbsp tomato puree

500ml tomato passata

500ml vegetable stock

1 x 400g tin kidney beans, drained

1 x 400g tin cannellini beans, drained


Place the onion and peppers in a food processor and blitz down into a rough puree. Preheat the oil in a large saucepan and add the onion and pepper mix. Cook for 2 minutes and then add the whole garlic, spices and tomato puree. Cook for 1 minutes and then add the passata and stock. Bring to the boil and then reduce to a simmer. Cook uncovered for 25-30 minutes until reduced and slightly thickened. Add the beans and cook for a further 10 minutes. Serve immediately or place in the fridge for up to 2 days.

If serving with roasted sweet potato ‘jackets’: quarter the potatoes and preheat the oven to 200oC. Coat the quarters with 1 tbsp oil, 1/2 tsp smoked paprika and 1/4 tsp sea salt per potato. Place in the oven for 30-35 minutes whilst your chilli is cooking. Serve 1-2 quarters per person with a big spoonful of chilli, my hidden veg guacamole and cheddar cheese.