Any Veg Chilli

Quick, Easy and 100% adaptable vegetarian chilli recipe. It is our family’s go-to, one-pot meal. It’s full of vegetables, made with pantry staple ingredients, and tastes even better the next day. Now, I don’t know about you but a chilli, for me is all about the toppings! See below for serving suggestion.

It’s a delicious freezable vegan chilli that everyone loves, so gather a crowd!

Chilli is great with:

• aged cheddar cheese
• guacamole
• quick & simple tomato, onion & coriander salsa
• sour cream/vegan coriander cashew cream
• corn nachos
• hot chilli sauce

One pot wonder

• 3 large carrots (380g), peeled, chopped into cubes
• 2 parsnips (200g), peeled, chopped into cubes
• 2 large leeks (200g) peeled & finely sliced
• 3 large courgettes (200g) unpeeled, chopped into chunks
• 4 celery stems (120g) sliced into half moons
• 2 large jar roasted red peppers or 1 large red pepper
• 3 garlic cloves, minced
• 20g coriander, leaves only, finely chopped (leave a few stems to garnish)
• 1 x 400g can chopped tomatoes
• 1 x 400g mixed beans
• salt & pepper
• 4 tablespoons olive oil

Spice Mix

• 2 teaspoons sweet smoked paprika
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• pinch cinnamon

1. Get all your ingredients ready.
2. Heat the oil in a saucepan over a medium-high heat. Add the carrots, parsnips, leeks, courgettes and celery, lower the heat to medium, and cook, covered for about 20minutes, until the vegetables are soft to the touch but still holding their shape. If the mixture looks dry, add a little oil.
3. Add the garlic and stir for about 3 minutes until fragrant.
4. Add the spice sachet and stir for a few minutes until fragrant.
5. Add the tomatoes, 2 pinches of salt and the drained beans. Simmer very slowly for 10 minutes.
6. Remove from the heat, season to perfection with some salt and pepper.
7. Finally add the chopped coriander.