Veggie chilli

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Prep time:

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Serves: 6

By chocoholic



  • 1 onion, chopped

  • 1 tbsp tomato puree

  • 2 tbsp oil

  • 300ml vegetable stock, (I just bung a stock cube in)

  • 1 courgette, chopped

  • 1 tsp cumin seeds

  • 2 peppers of any colour, chopped

  • 2 cloves garlic, crushed

  • 3 tbsp vegetarian pesto

  • 100g frozen peas

  • 2 400g tin chopped tomatoes

  • 2 carrot, chopped

  • 1 tin kidney beans

  • 2 tsp chilli powder

  • 175g green lentils

  • 175g mushrooms, quartered


  1. Put the green lentils in a bowl and cover with boiling water. Leave for 30 minutes.
  2. Fry the onion and garlic in the oil with the chilli and cumin, until the onions are softening. (Do this in a massive pan as you end up with everything in it).
  3. Add the peppers, carrots and drained green lentils and cook/fry for 5 minutes.
  4. Add the tomatoes, purée, stock, peas and pesto, bring to the boil and simmer for 30 minutes.
  5. Add the mushrooms and courgettes and simmer for 5 minutes.
  6. Add salt and pepper.
  7. Add the kidney beans and simmer for 5 minutes. It's done!!

Handy Hint

I make it and then freeze it in portions. Very handy for dinners as I'm the only veggie in the house. It makes masses and tastes lovely

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Vegetarian

  • Main Course

  • Low fat

  • Make Ahead

  • Can Freeze

  • mexican

  • pulses

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Your comments

  • chocoholic 30/03/11 17:59

    I love this receipe it tastes delicious.