Recipe Vegetarian

30 Minute Veggie Chilli Recipe

Fancy a wholesome flavour-packed dish, but short on time? This tasty chilli only takes thirty minutes to rustle up and is perfect for the whole family at dinner. You can also freeze handy portions for later, for those evenings when you need to put your feet up and unwind after a busy day.

As weird as it may sound, dark chocolate is a secret weapon for adding an extra depth to your chilli, with its bitter-sweet flavour combination. Give it a go, and let us know what you think on Facebook, or tell us your own top tips for making the perfect chilli. 

Equipment from
1 Tablespoon Olive Oil Casserole Dish
1 ½ Onions Sharp Knife
1 Carrot (Diced) Measuring Spoons
1 Red Pepper (Diced) Wooden Spoon
1 Tablespoon Jalapenos (Diced) Chopping Board
2 Garlic Cloves
1 Tablespoon Cayenne Pepper
1 Tablespoon Ground Cumin
1 Tablespoon Smoked Paprika
½ Tablespoon Salt
2 Tins Chopped Tomatoes
2 Tins Red Kidney Beans
1 Tin Green Lentils
2 Cubes Dark Chocolate
Sour Cream
Chopped Fresh Coriander

  1. Add the oil to your pan, over a medium heat. When hot, add your onions, carrots, jalapenos, red pepper, garlic, smoked paprika, cayenne pepper and ground cumin. Stir often and cook until your onions and carrots have softened slightly, which will take around 6 minutes.
  2. Add your tinned tomatoes to the pan, along with your salt and stir. Cook for a further 5 minutes.
  3. Reduce to a low heat and after draining the liquid from your tins, stir in your kidney beans and green lentils to your pan. 
  4. Add your chocolate cubes and stir in. Leave to simmer for around 15 minutes, in this time the sauce should have thickened.
  5. Taste your chilli and if required, add more seasoning.
  6. Garnish with a spoonful of sour cream, a spoonful of guacamole and a sprinkle of chopped coriander. 
This Recipe is perfect served with rice or couscous to keep within the thirty minute time frame, or on a baked potato or sweet potato if you have a little extra time to pop these in the oven beforehand.

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