Vegetarian Chilli

This recipe works in combination with: Minestrone Stew. This recipe features in these meal plans: Veggie Winter Warmers.

A classic and easy to make vegetarian chilli.


  • 1/2 medium onion, chopped
  • half a 227g tin chopped tomatoes
  • half a 220g tin red kidney beans
  • 1 medium tomato (approx 100g), chopped
  • 3 closed cup mushrooms, sliced
  • 60g of value long grain rice
  • 1 tbsp vegetable oil
  • 1 garlic clove, finely chopped
  • 1/2 tsp mild chilli powder
  • 1 tsp tomato puree
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 25 mins
  • Price per person: £1.06
  • Store cupboard: Basic
  • Calories per serving: 461
  • 5-a-day per serving: 3.4
  • Print Recipe
Vegetarian Chilli photo

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  1. Heat the oil in a saucepan and fry the onion and garlic for 2-3 minutes or until soft. Add the mushrooms and cook for 1-2 minutes.
  2. Add in the tinned and fresh tomato, kidney beans, chilli powder and tomato puree Simmer for 15-20 minutes. Season to taste with salt and pepper.
  3. Meanwhile, cook the rice according to the packet instructions.
  4. To serve, simply spoon the chilli over the cooked rice.

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