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Spicy Veggie Chilli

One of my favourite one-pot recipes, this veggie chilli made with kidney beans is full of flavour, spice, loads of veg and protein. Combined with a brown rice & quinoa base, you are in for a winner. And its super easy to make and perfect for a healthy and filling post-work supper.

Serves 2


  • 1 can red kidney beans, drained and washed

  • 1 white onion, finely chopped

  • 3 cloves of garlic, crushed

  • 2 stalks of celery, finely chopped

  • 1 carrot, peeled and finely chopped

  • 1 red pepper, de-seed and finely chopped

  • ½ tbsp ground cumin

  • 1 tsp ground coriander

  • ½ tsp hot chilli powder

  • ½ tsp ground cinnamon

  • 200ml of vegetable stock pot

  • 1 tin chopped tomatoes

  • 2 tbsp tomato puree

  • 1 tsp salt


  1. Grab a large non-stick pan. Heat a glug of rapeseed oil over a medium heat. Add the garlic and onion and sauté for 3-5 minutes until the onions have softened. Add in the celery, carrot, and red pepper. Fry for a further 7 minutes.

  2. Add the cumin, ground coriander, chilli powder and cinnamon. Mix well and cook for a further 1 minute.

  3. Then add in your chopped tomatoes and tomato puree. Cook for 4 minutes and then add the kidney beans, 200ml of vegetable stock and season with salt and pepper. Give this all a good stir, bring to the boil and then reduce to a simmer. Cover with a lid and let the chilli cook for about 15 minutes.

And enjoy!


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