Vegetable & Bean Chilli Recipe
Introduction
This vibrant vegetable and bean chilli is a hearty, nutritious dish packed with flavor and texture. It’s perfect for a cozy weeknight dinner and easy to customize with your favorite veggies or beans.
Ingredients
- 1 tbsp olive oil
- 1 clove garlic, finely chopped
- Finely chopped ginger (to taste)
- 1 large onion, chopped
- 2 courgettes, diced
- 1 red pepper, deseeded and chopped
- 1 yellow pepper, deseeded and chopped
- 1 tbsp chilli powder
- 100g red lentils, washed and drained
- 1 tbsp tomato purée
- 2 cans chopped tomatoes (about 800g)
- 1 can sweetcorn (195g), drained
- 1 can butter beans (420g), drained
- 1 can kidney beans in water (400g), drained
Instructions
- Step 1: Heat the olive oil in a large pan over medium heat. Add the garlic, ginger, onion, courgettes, and peppers. Cook for about 5 minutes until the vegetables start to soften.
- Step 2: Stir in the chilli powder and cook for 1 more minute to release the flavors.
- Step 3: Add the red lentils, tomato purée, chopped tomatoes, and 250ml of water. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes until the lentils are tender.
- Step 4: Stir in the sweetcorn, butter beans, and kidney beans. Continue cooking for another 10 minutes to heat through and let the flavors meld.
- Step 5: Taste and adjust seasoning if needed, then serve hot with rice, crusty bread, or your favorite toppings.
Tips & Variations
- For extra depth, add a smoked paprika or cumin along with the chilli powder.
- Swap courgettes with chopped carrots or mushrooms for a different texture.
- Add a chopped fresh chili or a dash of hot sauce if you prefer more heat.
- Serve with sour cream or guacamole for creaminess.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much. This chilli also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of beans in this recipe?
Yes, feel free to substitute or add beans like black beans, chickpeas, or pinto beans depending on what you have on hand.
Is this recipe suitable for freezing?
Absolutely. This vegetable and bean chilli freezes beautifully and is convenient for meal prep or busy days.
Print
Vegetable & Bean Chilli Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A hearty and flavorful Vegetable & Bean Chilli packed with nutritious vegetables, red lentils, and a variety of beans simmered in a rich tomato base with warming spices. This dish is perfect for a comforting, protein-rich vegetarian meal.
Ingredients
Vegetables
- 1 clove garlic, finely chopped
- 1 tsp ginger, finely chopped
- 1 large onion, chopped
- 2 courgettes, diced
- 1 red pepper, deseeded and chopped
- 1 yellow pepper, deseeded and chopped
Spices & Condiments
- 1 tbsp olive oil
- 1 tbsp chilli powder
- 1 tbsp tomato purée
Legumes & Canned Goods
- 100g red lentils, washed and drained
- 2 cans (about 800g) chopped tomatoes
- 195g can sweetcorn, drained
- 420g can butter beans, drained
- 400g can kidney beans in water, drained
Instructions
- Prepare the aromatics and vegetables: Heat the olive oil in a large pan over medium heat. Add the finely chopped garlic, ginger, onion, diced courgettes, and chopped red and yellow peppers. Cook these ingredients together for about 5 minutes until they start to soften, stirring occasionally to avoid sticking.
- Add spices: Sprinkle in the chilli powder and cook for an additional 1 minute. This helps to release the flavors and aromas of the spice, enhancing the dish’s depth.
- Add lentils and tomato base: Stir in the washed red lentils, tomato purée, chopped tomatoes, and 250ml of water. Increase the heat to bring the mixture to a boil.
- Simmer the chilli: Once boiling, reduce the heat to low and let it simmer gently for 15 to 20 minutes. This allows the lentils to cook through and the flavors to meld together. Stir occasionally to prevent sticking.
- Add beans and sweetcorn: Stir in the drained sweetcorn, butter beans, and kidney beans. Continue cooking the chilli for a further 10 minutes to heat everything through and blend the flavors fully.
Notes
- For a spicier chilli, increase the amount of chilli powder or add fresh chopped chillies.
- If the chilli becomes too thick during cooking, add a little extra water to achieve your desired consistency.
- This recipe is naturally vegetarian and vegan-friendly.
- Serve with rice, tortilla chips, or crusty bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian, International
Keywords: vegetable chilli, bean chilli, vegetarian chilli, vegan chilli, healthy chilli, legume recipe, tomato lentil chilli
