Vegetable chilli

Warm up winter days and nights with a veggie chilli that’s bursting with healthy and yummy ingredients. You can use whatever you have in the kitchen – vegetables which are in season in winter such as root veg such as carrots and butternut squash work brilliantly.

Serves: 2 adults  Time: 50 minutes


  • ½ tablespoon oil
  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • 400g of chopped fresh tomatoes
  • 1 tablespoon tomato puree
  • ½ tablespoon chilli powder
  • ½ red pepper, chopped
  • 100g of mushrooms, sliced
  • 100g of mixed veg e.g. courgette, sweet potato, butternut squash or peppers  – but anything will work.
  • 1 small can of kidney beans, drained
  • 150g basmati rice


  1. Heat the oil in a large pan and cook the onion over a gentle heat for 2–3 minutes, or until it has softened slightly. Add the garlic and cook for another minute.
  2. Add the chopped tomatoes, tomato puree and chilli powder, bring the sauce to the boil, then lower the heat so that it simmers gently.
  3. Add the chopped red pepper, sliced mushrooms and mixed vegetables and simmer for 20 minutes or until the vegetables are soft.
  4. Cook the rice according to the instructions on the packet.
  5. Add the kidney beans to the chilli and simmer for another 5 minutes.
  6. Add ground pepper to taste and serve with the rice.

Cook’s tips

  • For extra flavour, you can add half a teaspoon of ground cumin and ground coriander, if you  have any. These spices aren’t hot, so they’re great if you want the chilli to taste mild but delicious.
  • You can easily make double quantities of this recipe. Leftover chilli tastes even better the next day – simply wait for it to cool, then keep it in the fridge in a container with a lid, and reheat it thoroughly in a saucepan. Or you can freeze it, but make sure you defrost the chilli completely before you reheat it.
  • If you want to make this chilli with beef mince, just brown the mince with the onions and garlic.
  • Buy lean mince if you can – it has less fat in it but still tastes good.
  • If you’re cooking for a baby around six months old who’s just starting on solid foods, go easy with the chilli powder and mash up the vegetable pieces to make sure they’re soft.
Each 627g serving contains:

% of your Guideline
Daily Amount (GDA)
Adult GDA
Energy 400 kcal 1678 (kJ)
Fat 5.1g 7% GDA 70g
0.7g 4% GDA 20g
Sugars 8.1g 9% GDA 90g
0.6g 10% GDA 6g

Guideline Daily Amounts (GDAs) are guidelines about the approximate amount of particular nutrients and calories required for a healthy diet.

DHSSPS Logo NHS Wales Logo NHS Scotland Logo NHS England Logo