Epic Veggie Chilli Bowl
This hearty veggie chilli is loaded with flavour that comes mostly from basic pantry ingredients and cooks in under 40 minutes. It’s meat-free, gluten-free, and vegan (pre-toppings) and tastes even better the next day, so perfect to make-ahead or for leftovers.
100g onion, diced
100g carrot, diced
100g celery, diced
100g capsicum, sliced
20g coriander, chopped
2 tbsp olive oil
2 tbsp chilli powder
2 tsp ground cumin
2 tsp smoked paprika
1 can diced tomatoes
1 can white beans
1 can red beans
2 bay leaves
2 tsp lemon juice
2 cups vegetable stock, homemade or store-bought
3 tsp garlic paste
Optional: Avocado, tortilla chips, sour cream, grated cheese to serve.
Heat oil in a large saucepan over medium/high heat. Add onion, carrot, celery and cook for 5 mins, stirring occasionally, or until onion starts to brown.
Add capsicum, garlic, chilli, cumin, and paprika – season with salt & pepper and cook, stirring, for 1 min or until fragrant.
Add the diced tomatoes, drained red beans, white beans, vegetable stock, and bay leaves. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat to maintain a gentle simmer, for 30 mins.
Remove the pot from the heat and discard the bay leaves. Stir in coriander, salt & pepper and lemon juice to taste. Divide the mixture into individual bowls and serve with garnishes of your choice, such as sour cream and fresh guacamole.
This chili will freeze well but also keep well for 4 days in the fridge. It makes great leftovers and can be used up as a topping on nachos or filling for burritos or quesadillas!
Calories 333, Fat 10 grams, Cholesterol 0 milligrams, Sodium 552 milligrams, Carbs 52.3 grams, Protein 16.1 grams