This easy vegetarian chilli recipe is the best I have ever made and believe me I have made a lot of veggie chillies. Made with mixed beans, vegetables and fresh tomatoes with the best ingredient of all: chocolate! Chocolate I hear you say? I add bitter dark chocolate once the chilli is cooked as it enhances the flavour and adds a divine richness to the dish. Then topped with grated cheese, sour cream, sliced chilli and coriander it is a fait accompli. I serve it with my homemade pittas and brown rice to complete the dish.
Chilli played a huge part in my meal planner as a student. The fact that you could make a ginormous pot of it and feed the thousands who came through the door. Or the fact that it would last all week. Fast forward quite a few years and it is still a winner in our household, although the meat free version is our favourite.
I use dried beans which I soak and then cook in water as I find tinned varieties are too soft in a chilli dish. The dried beans give a bite to the chilli and along with the texture of the vegetables it gives a perfect result. Of course if you are in a hurry the tinned beans are the perfect answer to an easy vegetarian chilli!
Why this easy vegetarian chilli is the best you’ve ever tasted
- A time saver. It literally takes minutes to prepare in the thermomix.
- Full of flavour. The addition of cinnamon adds a delicious twist to this chilli. The chocolate adds a richness to the sauce. Please don’t omit the chocolate as the taste will pleasantly surprise you!
- Full of goodness. Packed with beans and veggies need I say more!
- Easy to eat. By serving it in a bowl you can snuggle up on the sofa and watch your favourite movie!
- Economic. This chilli is extremely cheap to make and will go far!
If you like this then try my recipe for Easy Healthy Fish Tacos. You won’t be disappointed!Print
This easy vegetarian chilli recipe is my favourite chilli ever. Made with beans, veggies and fresh tomatoes and the best ingredient of all… chocolate!
600g ripe tomatoes, quartered
1 red pepper
1 onion, halved
1 red chilli, deseeded
2 cloves garlic
50ml olive oil
1 teaspoon hot chilli powder
1 teaspoon smoked paprika
½ teaspoon cumin
Pinch of cayenne pepper
80g black beans, cooked
80g red kidney beans, cooked
80g black-eye beans, cooked
300ml vegetable stock
1 teaspoon salt
Pepper, to taste
70g 90% minimum dark chocolate, broken into squares
30g cheddar cheese, to serve
1 large handful fresh coriander
40g sour cream or greek yogurt
Grate the cheese 5 Sec. / Speed 4. Reserve until serving.
Chop the coriander 3 Sec. / Speed 6. Set aside until required.
Place the tomatoes in the TM bowl and chop 4 Sec. / Speed 7. Place in a bowl and set aside.
Add the carrots to the bowl and chop 10 Sec. / Speed 4. Set aside with the tomatoes.
Add the peppers and chop 5 Sec. / Speed 4. Set aside.
Add the onion and chop 3 Sec. / Speed 6. Scrape down, add the garlic and red chilli and chop again 3 Sec. / Speed 5. Add the chopped peppers to the bowl.
Pour in the olive oil and cook for 5 Min. / 100 ˚C / Speed 2.
Add the spices and cook until fragrant 2 Min. / 80˚C / Speed 2.
Put the reserved tomatoes, corn and carrots into the bowl. Add the stock and cook for 20 Min. / 100˚C / Reverse Speed Spoon.
Add the beans and half the chopped coriander and cook for a further 5 Minutes at the same speed and temperature.
Add the chocolate to the chilli mixture and cook until it thickens the chilli for 3 Min. / 80˚C / Reverse Speed Spoon.
Serve with rice and top with cheese, sour cream and chopped coriander. Delicious served with homemade pitta bread.
I prefer to use my own pre cooked beans as tinned beans are a lot softer. If using your own cooked beans then add to the TM bowl with the corn and carrots. Tinned beans take less time to heat through.
Don’t omit the chocolate as it adds a delicious richness to the sauce.