The Best Vegetarian Chilli

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    The Best Vegetarian Chilli

    The Best Vegetarian Chilli

    (1611)
    1hr15min


    1363 people made this

    About this recipe: It's ready in just under an hour and packed with so much flavour! Some people even say this is the best vegetarian chilli in the world!

    Ingredients
    Serves: 8 

    • 1 tablespoon olive oil
    • 1/2 medium onion, chopped
    • 2 bay leaves
    • 1 teaspoon ground cumin
    • 2 tablespoons dried oregano
    • 1 tablespoon salt
    • 2 celery stalks, sliced
    • 2 fresh green peppers, chopped
    • 2 jalapeno chilli peppers, chopped
    • 3 cloves garlic, chopped
    • 225g chilli peppers in a jar, drained and sliced
    • 650g vegetarian mince
    • 5 (400g) tins chopped tomatoes
    • 2 tablespoons chilli powder
    • 1 tablespoon freshly ground black pepper
    • 1 (400g) tin kidney beans, drained
    • 1 (400g) tin chickpeas, drained
    • 1 (400g) tin black beans, drained
    • 1 (400g) tin sweetcorn, drained

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green peppers, jalapeno peppers, garlic and green chilli peppers. When vegetables are heated through, mix in the vegetarian mince or quorn. Reduce heat to low, cover pot, and simmer 5 minutes.
    2. Mix the tomatoes into the pot. Season chilli with chilli powder and pepper. Stir in the kidney beans, chickpeas and black beans. Bring to the boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
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    Reviews & ratings
    Average global rating:
    (1611)

    Reviews in English (1611)

    by
    1929

    Hi everyone this is my recipe! Thanks for all the great reviews however they have made a misprint in the submission. It should read 3 large cans of whole tomatoes, crushed by hand NOT 3 tomatoes, that would make this very spicy as well as very thick. I don't remember if I wrote this part as well, but I usually drain the 2 cans of beans, and I leave the liquid of the rem. cans. Luckily not many have been effected by the mistake. thanks again.  -  24 Jun 2004  (Review from Allrecipes US | Canada)

    by
    908

    Excellent chili. Just a note to cooks who are worried about sodium intake. In response to previous posters, the liquid beans are canned in is very high in sodium. Canned beans should always be drained and rinsed for a healthier meal.  -  02 Feb 2006  (Review from Allrecipes US | Canada)

    by
    665

    I understand that this says "spicy" in the description, but I think that's an understatement. I found this to be WAY too spicy. I think that the spiciness overshadowed the other flavors. I served this to my family and no one was able to make it past 1/5 of the bowl, including myself, because it was just too spicy. It would be good if you cut out 90% of the chili powder & used 1 or less Jalapeno.  -  27 May 2006  (Review from Allrecipes US | Canada)

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