Vegetarian Chilli

Believe me the flavours are so good I doubt you’ll miss having meat in it. 


1 large red onion, diced. 2 cloves of garlic, sliced. 2 small aubergines and 2 courgettes, chunked. 1 red and green pepper, chunked. 1 deseeded red chilli, diced. 1/2 tsp each of ground cumin; coriander; hot chilli pepper. 1 tin of chopped tomatoes. 1 tin of kidney beans, drained and rinsed. Salt and black pepper to taste. Lots of dried and fresh oregano, 2 bay leaves and a small cinnamon stick.

Brown the onions, add the garlic and spices. Stir for a couple of minutes. Add the the vegetables and sauté  until softened. Pour in the chopped tomatoes and kidney beans. Add the herbs, cinnamon, bay leaves and seasoning. Simmer for roughly 20 minutes. Check seasoning.

Serve with steamed rice and a dollop of yoghurt and extra black pepper if liked. Delicious, healthy and very satisfying.

1 Reply to "Vegetarian Chilli"

  • comment-avatar
    Ellen @ The Cynical Sailor July 13, 2016 (12:37 pm)

    I make vegetarian chili all the time and never miss not having meat in it. I make mine with black beans – it’s delish 🙂 I start mine on the stove top and then put in my Wonderbag to finish cooking during the day. Sometimes, it’s hard to wait until dinner time to have some.

Leave a reply

Your email address will not be published.