Vegetable Chilli

This recipe works in combination with: Lamb Casserole with Shallots & Carrots.

A vegetable chilli made with sweet baby carrots, courtesy of Chantenay Carrots.


  • 250g of Chantenay carrots
  • 1 medium onion (approx 185g), chopped
  • 1 medium courgette (approx 240g), chopped
  • 150g of baby button mushrooms, halved
  • 3 mixed peppers, deseeded and chopped
  • 400g of tinned red kidney beans, or mixed beans
  • 400g of tinned chopped tomatoes
  • 198g of tinned sweetcorn
  • 150ml of soured cream
  • 5g of fresh coriander, coarsely chopped (optional)
  • 1 tbsp olive oil
  • 2 cloves of garlic, crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp dried oregano
  • 1 tsp crushed chillies
  • 1 tsp paprika
  • Serves: 4
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 30 mins
  • Price per person: £1.82
  • Store cupboard: Cook's
  • Calories per serving: 343
  • 5-a-day per serving: 5
  • Print Recipe
Vegetable Chilli photo

1000 cooks think so


  1. In a large saucepan with a lid, fry the onion in the oil until soft (about 5 minutes), add the garlic and fry for a further minute.
  2. Add the Chantenay carrots, the chopped mixed vegetables and the spices and fry for 2-3 minutes, or until the lovely spice aromas rise from the pan.
  3. Finally add the beans, tinned tomatoes and 300ml boiling water and bring everything up to the boil. Cover the pan and reduce the heat to a gentle simmer and cook for around 20-25 minutes or until the vegetables are tender. Check after 15 minutes or so and if the sauce is a little thin uncover for the remaining cooking time.
  4. Serve sprinkled with the chopped coriander and a dollop of sour cream.

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