Rainbow Veggie Chilli with Chickpeas and Kidney Beans

Simple and Healthy Vegetable Chilli

Similar to Bolognese or stews I find that vegetarian Chilli is something I make regularly because it is great for using up vegetables that have been lurking around the salad drawer just a little bit too long. It is a perfect end of week meal to throw together before you do a new food shop and start a fresh. It is also a perfect recipe to make in bulk and then have for lunches throughout the week.

I used to follow the exact recipe from my “pre vegetarian” days but just swapping beef mince for quorn mince. These days however I like to be a little creative and try different ingredients to bulk up the meal.

Beans and lentils are such a brilliant way of adding protein to your meal and are also very low fat and a great source of fibre! By adding a variety of beans to your chilli you have an interesting mix of flavours and it becomes nice and colourful!!

Serve with Avocado for a light meal

For this chilli I have use chickpeas and Kidney beans then kept to the classic combination of peppers, onions and tomatoes! You can play around with the beans you want to use and of course try adding even more veg! Like courgettes, mushrooms, aubergine etc.

Serves 4 on its own or 6 if adding rice/ corn bread and all those other yummy sides.

I prepared my chilli in a slow cooker however if you want to do it on the hob I have also shown instructions for this. If not using a slow cooker then make sure you use a large heavy deep pan from the beginning.

Vegan, Gluten Free, Low Fat, High fibre

2 Carrots
1 Large Onion
2 Sticks Celery
3 Peppers (mixed colours)
1 Red Chilli – deseeded
1 Clove Garlic
1 Can Chickpeas
1 Can Kidney Beans
1.5 tblspn Tomato Puree
1 Can Chopped Tomatoes
1 tspn Chilli Powder
1 tspn Smoked Paprika
1/2 tspn Ground Cumin
Splash Water
Salt and Pepper
Olive oil for frying

To prepare your vegetables – Dice the carrots, peel and dice the onion, slice the celery, deseed and Slice the peppers, deseed and finely dice the chilli.

In a frying pan drizzle a little oil and cook the carrots, onion, celery, peppers, chilli and garlic for 6-8 minutes until softened. Season to taste then either pour this into your slow cooker or leave in the pan.

Add the chickpeas, beans, tomato puree, chopped tomatoes, spices and a splash of water and give everything a good stir.

Then if using a slow cooker, put the lid on and cook on high for 4 hours. If cooking in the pan then put a lid on and simmer on a low-medium heat for 45 minutes, stirring often.