Easy One Pot Vegetarian Chilli
This Easy One Pot Vegetarian Chilli is the meal that Andrew and I made the night that our parents first met one another. Andrew had already met my family, and I his, but it was over a year into our relationship, and the two sets of parents themselves had not. It wasn’t anyone’s fault, really. Andrew’s parents lived in Scotland and mine in South East England, so the issue of distance and logistics were legit.
But still. It was getting a bit embarrassing. So when my dad told me he had a work trip up to Scotland, I used the opportunity to set up a sophisticated little meet-n-greet dinner party ft. this One Pot Vegetarian Chilli.
Of course, that meant that we had to, er, cook for everyone. As if there wasn’t enough resting on the evening. We’d actually only been vegetarian for a few months, and it was clear that everyone thought it was a phase. So much so, in fact, that I suspect that everyone arrived that night expecting meat.
Instead, we served this One Pot Vegetarian Chilli.
Those few moments following everybody’s first bites were fantastic; eliciting exactly the kind of response a vegetarian just LOVES to hear from a carnivore. You know the one. It sounds like a backhanded compliment, and for all intents and purposes it is. And yet, somehow, they are the sweetest, most satisfying and smugness-inducing words…
“Oh! Well… this is very nice actually.”
“Actually.” Yep, who knew that vegetarian food could actually taste good?! We learn something new every day.
Especially considering that the older generation tend not to be so generous with their enthusiasm, I counted this as a win.
I think you can see what I’m trying to say here.
This Easy One Pot Vegetarian Chilli was a hit with two grumpy old men who think that a meal isn’t complete without meat. If that isn’t praise for this recipe, I don’t know what is.
Now before we get onto how you can make this beautiful thang, let me mention a few EXTRA (!!) bonus points regarding this One Pot Vegetarian Chilli.
This One Pot Vegetarian Chilli is:
Made in one pot
Great for freezing
Perfect for feeding a crowd
Packed with ALL FIVE of your 5-a-day!
Looking for even more ways to boost your 5-a-day? Check out this post on 9 Easy Ways to Eat More Vegetables.
Now that you know the facts, let’s talk about how you can make it.
It couldn’t be easier. Seriously, you CANNOT MESS THIS UP. Simply heat some oil in a large pan, throw in all of your vegetables and fry until softened, add the remaining ingredients, and simmer for 20-25 minutes. That’s it. You’re done! Dinner on the table in 45 minutes, and lunch for the next day, too. Smart cooking for the win.
So whaddya say? Will you be making this one pot vegetarian chilli and saying goodbye to that mountain of pots and pans? 😉
Let me know in the comments below if you have any questions!
- 1 tin kidney beans, washed and drained
- 2 tins butterbeans, washed and drained
- 500g tomato passata or tinned tomatoes
- 450g mixed bell peppers, sliced longways
- 250g mushrooms (white or chestnut), quartered
- 300g courgette, diced
- 100g red onion, diced
- 3 large garlic cloves, crushed (I use a garlic crush. If you don't have one, get one. You won't regret it.)
- 400ml veg stock (1 cube - I use Kallo. You can also make your own)
- 3tsp ground coriander leaf
- 2tsp hot chilli powder (omit if you don't like spice)
- 2tsp ground coriander
- 1/2tsp allspice
- 2tsp smoked paprika
- 15g coconut or olive oil for frying
- Heat your chosen oil in a large pan.
- Add in the bell peppers, mushrooms, courgette, red onion and garlic and fry together on a high heat for about 8 minutes, or until softened.
- Next, pour over the tomato passata, vegetable stock, herbs and spices. Stir together to combine, turn down the heat to medium-high, and then add in the kdiney beans and butter beans. Simmer for 15-20 minutes, or until the sauce has thickened. You can also turn down the heat to a very low setting and simmer for longer for an optimal infusion of flavours - or if you're not ready to eat right away.
- (Optional) Serve with a sprinkling of fresh coriander. You can also serve with a grain or pseudo-grain, which will take the portion further.
- This One Pot Vegetarian Chili yields 4 servings if eating on it's own, and 6 servings if accompanying with a grain or pseudo-grain.
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