I love sitting down during the colder months, having a big bowl of vegetarian chili with rice. The perfect veggie chili is such a staple in my house, specially using this virtually fat-free healthy vegetarian chili makes it so much better for the waist line.
The chili is a great combination of plant-based proteins from the beans, filling fibrous vegetables and perfect combination of spice and flavour. If you like it spicy then this is the perfect dish for you.
This recipe without the corn tortilla crisps is a slimming world syn free and weight watchers filling and healthy, so makes a perfect healthy dish and made in 30 minutes ready for those busy nights.
I very often make a big batch, then freeze into portions for later for an extra lazy and quick dinner when needed. There is something satisfying about knowing that you have great homemade freezer food that is good for you body, not full of preservatives and chemicals you’ve never heard off. If you don’t believe me, check out the ingredients of one of those go to freezer meals, you will be totally shocked.
I do tend to make my chili super spicy, but you don’t have, reduce the amount or type of fresh chilis you put according to your tastes. I would say that I tend to eat pretty spicy, and like the heat in the winter, however I tend to tone it down in the summer, not sure why but something about the warm nature of chili.
This is such a flexible recipe, you can add more vegetables you like, take out any you don’t like. Adding different beans such as butter beans or black beans. You can make this your own with the veggies and beans you like. I struggle to follow any recipe, so if you are like me, then use it as a base and try the chili as you go on to make it perfect for your taste buds and waist line!
1 Chopped Onion
3 Crushed Garlic
1 Red Pepper
2 Chopped Carrots
200g Chopped Swede
1 Tin Kidney Beans Drained
2 Tins Chopped Tomatoes
1/2 Chopped Chili
1 Tsp Mixed Herbs
1/2-1 Tsp Paprika
1/2 Tsp Pepper
1/2 Tsp Salt
200ml Vegetable Stock
1 Lemon Juiced
Add spray oil, chopped onion and crushed garlic to a sauce pan and cook until onions have softened.
Add chopped red pepper, chopped carrots, chopped swede to the sauce pan.
Add chopped chilis, mixed herbs, paprika, pepper and salt to the pan and stir well, cook for about 2 minutes.
Add kidney beans and chopped tomatoes to the pan and stir well.
Add stock to the pan and bring to the boil, then allow to simmer for 20 minutes covered.
Stir well and add lemon juice to finish off the chili.
Serve the chili with rice and enjoy.[yumprint-recipe id=’57’]
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