Veggie Chilli

Submitted by:
Hot and spicy, good for vegans!!

Preparation time: 15 minutes
Cooking time: 20 minutes

Serves: 8

Dietary guidance: v v 


1 red pepper finely diced
1 green pepper finely diced
1 red onion finely diced
4 celery stalks finely diced
1 zucchini finely diced (optional)
½ cup of dried multi=grained pasta cooked until “el dente” (still a little hard)
1 can of tomato paste
1 medium can of diced tomatoes
1 can of black beans rinsed and drained
1 can of red kidney beans rinsed and drained
2 tbsp of minced garlic
1 ½ tsp of cumin
½ tsp of curry
2 tbsp of olive oil
4-6 tbsp of super special chili powder (add 4 tbsp first, then continue to taste as chili simmers, add more if needed)
Grated old cheddar (optional)
Sour Cream (optional)


Place pot on medium heat, add oil to pot and heat for 1 minute. Add onions and celery, cook until soft. Add garlic, cook until you can smell the garlic, then add the cumin and curry, mix well. Add peppers and cook until slightly softened, then add tomatoes and beans. Stir until mixed well. Add chili powder and tomato paste. Simmer for 20 minutes, tasting to check if you need to add more chili powder. Add pasta stir and simmer for 2-4 minutes. Serve with grated cheese and sour cream if desired.

Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.