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Super Simple Vegetable Chilli

Updated: Feb 1, 2019

This is one of my ALL TIME favourite meals - quick and easy and so so delicious...veggie chilli!

I love cooking a chilli, it's one of those meals that can be adapted to suit meat or non meat eaters, it can be enjoyed spicy or mild and can come with endless sides; rice, tortillas, wraps or perhaps a jacket potato... the possibilities go on. Then to top with sour cream and guacamole this mexican dish can be quite the catch.

I always cook this meal in bulk so I have some left over to freeze and eat at a later date when I've not the time to cook. I also love cooking this for when I have friends or family over as it seems to go down well with everyone and you can bulk it out with lots of vegetables for a healthier kick and which makes it go that much further - ready to feed the 1000's.

So without waffling on for any longer... here's my Veggie Chilli Recipe. I love seeing your versions of these recipes so if you give it a go, take a photo and tag @LydiaPilates on FB or Insta!

For 6 portions (4 portions if you're male or feeding males!)


  • 2 onions, peeled

  • 2 carrots, peeled and trimmed

  • 1 green pepper, deseeded

  • 2 sticks celery, trimmed

  • 1 large sweet potato (about 300g), peeled

  • 2 garlic cloves, peeled

  • 1 tbsp olive oil

  • 1 tsp each of ground cumin, ground cinnamon and hot chilli powder

  • 2 x 400g tins red kidney beans in chilli sauce

  • 1 x 500g carton passata

  • a handful of coriander leaves

  • tortilla chips, soured cream and guacamole, to serve


  • Roughly chop all the veg and the garlic; whiz in a food processor until finely chopped; or finely chop them by hand.

  • Heat the oil in a large nonstick pan. Add all the vegetables and cook, stirring frequently for 8-10 minutes, until starting to soften.

  • Stir in the spices, season, then cook for 30 seconds.

  • Add the kidney beans and passata. Half-fill one of the tins with water, swirl it around then pour into the other tin and the carton of passata, and tip into the pan.

  • Bring to the boil and stir well. Partially cover the pan and simmer, stirring occasionally, for 30 minutes until the vegetables are tender.

  • Serve in warm bowls, sprinkled with coriander, with tortilla chips and a spoonful of soured cream and guacamole.

  • ENJOY <3

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