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Vegetarian Chilli

A vegetarian twist on a classic dish, perfect for a cool night in
Difficulty Level: Easy
Serves: 4


Canola oil, for frying
1 red capsicum, diced
2 carrots, chopped
1 brown onion, diced
1 800g can of diced tomatoes
2 400g cans of black beans
1 400g can of kidney beans
2 cups of vegetable stock
1 tablespoon of chilli powder
1 tablespoon of cumin
1 tablespoon of paprika
1 teaspoon of dried oregano
4 cloves of garlic, diced
2 teaspoons of lime juice (to serve)
1 handful parsley, shredded (to serve)
Sour cream (to serve)


  1. Coat a large saucepan with oil and fry onion, capsicum and carrot on medium heat for approx. 10 mins or until tender
  2. Add in garlic, chilli, cumin, paprika and oregano and continue to cook for 2 mins
  3. Add in the tomatoes, beans and vegetable stock and reduce heat to low. Simmer for approx. 30 mins, stirring occasionally
  4. Serve hot, garnished with lime juice, parsley and sour cream