Ultimate veggie chilli
Serves: 6-8
Prep time: 35 minsTotal time: 
Recipe photograph by Ant Duncan
Ultimate veggie chilli
Cook for a crowd on Halloween or Bonfire Night, or make a batch for the freezer
Serves: 6-8
Prep time: 35 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
468Kcal
Fat
23gr
Saturates
9gr
Carbs
43gr
Sugars
24gr
Fibre
17gr
Protein
13gr
Salt
0.2gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 tbsp olive oil
- 2 red onions, finely chopped
- 2 celery sticks, finely chopped
- 3 mixed peppers, deseeded and cut into 3cm squares
- 4 garlic cloves, crushed
- 2 tsp smoked paprika
- 1½-2 tsp hot chilli powder, to taste
- 1 tbsp ground cumin
- 2 tsp ground cinnamon
- 1 tsp dried oregano
- 1 butternut squash, peeled, deseeded and cut into 2cm chunks
- 1 heaped tbsp tomato purée
- 2 x 400g tins chopped tomatoes
- 500ml vegetable stock (check your stock is gluten free if required)
- 2 x 400g tins black beans, drained and rinsed
- 1 x 400g tin red kidney beans, drained and rinsed
- 1 tbsp light brown sugar
- 25g dark chocolate, broken into squares
To serve
- 2 limes
- 300ml soured cream
- 1 x 30g pack coriander, leaves picked and roughly chopped
- 2 avocados, sliced
- rice or crusty bread, optional
Step by step
Get ahead
Once cool, store in the fridge for up to 5 days, or freeze in portions and defrost before reheating on the hob, adding a little extra water.
- Heat the oil over a medium-high heat in a large saucepan or casserole with a lid. Fry the red onions, celery and peppers with a pinch of salt for 5-8 minutes, until starting to soften. Add the garlic, spices and oregano and fry for a further 2 minutes until fragrant.
- Stir in the butternut squash, tomato purée, chopped tomatoes and stock. Bring to the boil, cover and simmer gently for 45 minutes, then add the black beans and kidney beans and cook, uncovered, for a further 30 minutes until the sauce has thickened and the vegetables are tender. Add the sugar and chocolate to the bubbling chilli and season to taste. If not eating straightaway, cool the chilli and divide into portions (see ‘Get Ahead’).
- To serve, zest the limes and stir this through the soured cream, along with the juice of 1⁄2 lime and most of the coriander. Cut the remaining lime into wedges for serving, if you like. Top the chilli with the lime cream, avocado and remaining coriander. Accompany with rice or crusty bread if you wish.
