VEGETARIAN CHILLI RECIPE RECIPES

VEGETARIAN CHILLI RECIPES - BBC GOOD FOOD

Vegetarian chilli recipes - BBC Good Food image

Discover our best ever vegetarian chilli recipes, packed with vegetables and beans for a meat-free take on a favourite. Serve with rice, grains or tacos.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

EASY VEGETARIAN CHILLI RECIPE - BBC FOOD

Easy vegetarian chilli recipe - BBC Food image

This tasty vegetarian chilli is packed with lentils, veggies and beans. Serve with rice and guacamole, and top with soured cream, cheese, coriander, fresh chillies... the list goes on! Each serving provides 265kcal, 15g protein, 33g carbohydrate (of which 12g sugars), 5g fat (of which 1g saturates), 12g fibre and 0.4g salt.

Provided by The Vegetarian Society

Prep Time 1 hours

Cook Time 1 hours

Yield Serves 4-6

Number Of Ingredients 16

Ingredients

175g/6oz green lentils
2 tbsp sunflower oil
1 large onion, chopped
1-2 cloves garlic, crushed
1-2 tsp chilli powder
1 tsp cumin seeds
1 red and 1 green pepper, stalk and seeds removed, and chopped
2 carrots, peeled and chopped
2 x 400g/14oz cans chopped tomatoes
1 heaped tbsp tomato purée
300ml/½ pint vegetable stock
100g/4oz frozen peas
175g/6oz mushrooms, wiped and quartered
1 courgette, chopped
salt and freshly ground black pepper
1 can kidney beans, drained

Steps:

Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain.
Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, about ten minutes or until the onions are soft.
Add the peppers, carrots and drained green lentils and cook for five minutes, stirring all the time. Add the tomatoes, purée, stock and peas, bring to the boil and simmer until the lentils are tender (about 30 minutes). Add the mushrooms and courgettes and simmer for five minutes more. Season to taste.
Add the cooked kidney beans and simmer for five more minutes.
Serve with cooked rice.

Nutrition Facts : Calories 265kcal, CarbohydrateContent 33g, FatContent 5g, FiberContent 12g, ProteinContent 15g, SaturatedFatContent 1g, SugarContent 12g

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SWEET POTATO CHILLI RECIPE | JAMIE OLIVER VEGETARIAN RECIPES

From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 358 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel and chop the sweet potato, place in a roasting tray, then toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin and paprika.
3. Spread out in an even layer, then roast in the oven for 35 to 40 minutes.
4. Peel and roughly chop the onion. Pick the coriander leaves, then finely chop the stalks. Roughly chop the chilli, then deseed and chop the peppers.
5. Heat 1 tablespoon of oil in a large pan, then add the onion, coriander stalks, chilli and peppers along with the remaining spices.
6. Cook over a low heat for 15 minutes, stirring regularly.
7. Add the cannellini beans with their liquid, and the tinned tomatoes. Stir, adding a splash of water to loosen, if needed. Simmer for 30 minutes.
8. Stir in the sweet potatoes along with most of the coriander leaves. Season to taste and top with the rest of the coriander leaves. Serve over cooked rice with some guacamole on the side, if you like.

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VEGETARIAN CHILI RECIPE | ROBIN MILLER | FOOD NETWORK

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Reviews 4.3
Total Time 6 hours 15 minutes
Category main-dish
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Just before serving, top each serving with shredded cheese and cilantro.

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DOUBLE BEAN & ROASTED PEPPER CHILLI RECIPE - BBC GOOD FOOD

This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yogurt
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Dinner, Main course, Supper
Calories 327 calories per serving

At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.

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VERSATILE VEGGIE CHILLI | JAMIE OLIVER CHILLI RECIPES

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From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet
Calories 369 calories per serving

1. Preheat the oven to 200˚C/400˚F/gas 6.
2. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
3. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.
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6. Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
7. Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.
8. Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
9. Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.
10. Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
11. Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.

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BUTTERNUT CHILLI RECIPE - BBC GOOD FOOD

This Mexican stew is hearty enough to satisfy both vegetarians and meat eaters, with butternut squash, black beans and juicy tomatoes
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Dinner, Main course, Supper
Cuisine Mexican
Calories 370 calories per serving

Add the beans to the pan and reheat. Serve with chives and soured cream on the side.

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BUTTERNUT CHILLI RECIPE - BBC GOOD FOOD

Add the beans to the pan and reheat. Serve with chives and soured cream on the side.

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