Vegetarian Chili

Name: Vegetarian Chili
Total time: 1 h 12 min
Yield: 4 servings
Cuisine: tex mex
Ingredients: 1 piece Onion; 4 clove Garlic clove; 2 tbsp Olive oil; 30 g Coriander leaves, fresh; 400 g Cooked long-grain rice; 1 piece Red pepper; 1 piece yellow pepper; 2 tsp Ground cumin; 2 tsp Smoked paprika; 1 tsp Ground coriander; 1 tsp Dried oregano; 0.5 tsp Chilli flakes; 2 tbsp Tomato purée; 800 g Chopped tomatoes, tinned; 200 ml Vegetable stock; 1 tsp Fine sea salt; 0.5 tsp Black pepper; 1 tsp Caster sugar; 400 g Kidney beans, tinned, drained and rinsed; 400 g Black beans, tinned, drained and rinsed; 400 g Sweetcorn, tinned, drained; 4 tbsp Soured cream; 1 piece Lime, cut into 4 wedges

54 min · 54 min active · makes ~3.3 kg · Medium · Mexican

A thick, smoky, deeply spiced chili built on two kinds of beans, sweet peppers, and sweetcorn in a rich tomato sauce. It is hearty and filling, served over long-grain rice and finished with soured cream, fresh coriander, and lime. The texture is substantial and the flavour layered — cumin, smoked paprika, and chilli flakes all present and distinct. A satisfying centrepiece for a casual weeknight meal.

Vegetarian Chili

TOTAL TIME

54 min

ACTIVE TIME

54 min

QUANTITY

~3.3 kg

DIFFICULTY

Medium

CUISINE

Mexican

Who’s eating

Ingredients0/23

Tools0/4

Ingredients

0/23 gathered · 4 servings

1piece

4clove

2tbsp

fresh30g

400g

1piece

2tsp

1tsp

0.5tsp

2tbsp

tinned800g

200ml

1tsp

0.5tsp

1tsp

tinned, drained and rinsed400g

tinned, drained400g

4tbsp

cut into 4 wedges1piece

#	Quantity	Notes	State
1	1piece	—	—
2	4clove	—	—
3	2tbsp	—	—
4	30g	fresh	—
5	400g	—	—
6	1piece	—	—
7	1piece	—	—
8	2tsp	—	—
9	2tsp	—	—
10	1tsp	—	—
11	1tsp	—	—
12	0.5tsp	—	—
13	2tbsp	—	—
14	800g	tinned	—
15	200ml	—	—
16	1tsp	—	—
17	0.5tsp	—	—
18	1tsp	—	—
19	400g	tinned, drained and rinsed	—
20	400g	tinned, drained and rinsed	—
21	400g	tinned, drained	—
22	4tbsp	—	—
23	1piece	cut into 4 wedges	—

Tools

4 items

Procedure

45 steps

1 of 45

Dice an onion

Onion · 1 piece

ResultDiced onionused in step 4

2 of 45

Chop the 4 garlic cloves

Garlic clove · 4 clove

ResultChopped garlicused in step 14

3 of 45

Add olive oil

Olive oil · 2 tbsp

medium heat

ResultHot oil

4 of 45

Add the diced onion to the frying pan

Diced onion · step 1

ResultDiced onion and hot oilused in step 13

5 of 45

Chop coriander leaves

Coriander leaves · 30 g

ResultChopped corianderused in step 43

6 of 45

Add the cooked long-grain rice to the bowl

divide between bowls

Cooked long-grain rice · 400 g

ResultRice bowls

7 of 45

Rinse the red pepper

under cold running water

Red pepper · 1 piece

⏱ 30s

ResultRinsed red pepper

8 of 45

Dice the rinsed red pepper

Rinsed red pepper · step 7

ResultDiced red pepper

9 of 45

Add the diced red pepper to the frying pan

Diced red pepper · step 8

ResultDiced red pepper and hot oilused in step 13

10 of 45

Rinse the yellow pepper

under cold running water

Yellow pepper · 1 piece

⏱ 30s

ResultRinsed yellow pepper

11 of 45

Dice the rinsed yellow pepper

Rinsed yellow pepper · step 10

ResultDiced yellow pepper

12 of 45

Add the diced yellow pepper to the frying pan

Diced yellow pepper · step 11

ResultDiced yellow pepper and hot oil

13 of 45

Sauté the diced onion and hot oil, diced red pepper and hot oil and diced yellow pepper and hot oil

Look for

until softened and lightly golden, stirring occasionally

Diced onion and hot oil · step 4 Diced red pepper and hot oil · step 9 Diced yellow pepper and hot oil · step 12

medium heat

⏱ 8 min

ResultSoftened peppers and onion

14 of 45

Add the chopped garlic to the frying pan

Chopped garlic · step 2

ResultYellow pepper and red pepper mixture

15 of 45

Sauté the yellow pepper and red pepper mixture

Look for

until garlic is fragrant

medium heat

⏱ 1 min

ResultAromatic vegetable base

16 of 45

Add the ground cumin, smoked paprika, ground coriander, dried oregano and chilli flakes to the frying pan

Ground cumin · 2 tspSmoked paprika · 2 tspGround coriander · 1 tspDried oregano · 1 tspChilli flakes · 0.5 tsp

ResultYellow pepper and red pepper mixture

17 of 45

Fry the yellow pepper and red pepper mixture

toast spices for 1 minute

medium heat

⏱ 1 min

ResultToasted spice base

18 of 45

Add the tomato purée to the frying pan

Tomato purée · 2 tbsp

ResultYellow pepper and tomato purée mixture

19 of 45

Sauté the yellow pepper and tomato purée mixture

Look for

cook until tomato purée deepens in colour

medium heat

⏱ 2 min

ResultDeepened tomato base

20 of 45

Add the chopped tomatoes to the frying pan

Chopped tomatoes · 800 g

ResultYellow pepper and tomato purée mixture

21 of 45

Add the vegetable stock to the frying pan

Vegetable stock · 200 ml

ResultYellow pepper and tomato purée mixture

22 of 45

Stir the yellow pepper and tomato purée mixture

combine tomatoes and stock

ResultYellow pepper and tomato purée mixture

23 of 45

Add the fine sea salt to the frying pan

Fine sea salt · 1 tsp

ResultYellow pepper and tomato purée mixture

24 of 45

Add black pepper

Black pepper · 0.5 tsp

ResultYellow pepper and tomato purée mixture

25 of 45

Add caster sugar

Caster sugar · 1 tsp

ResultSeasoned chili base

26 of 45

Simmer the seasoned chili base

bring to a simmer

medium heat

⏱ 3 min

ResultSimmering chili

27 of 45

Simmer the chili

Look for

reduce heat to low, simmer uncovered, stirring occasionally, until sauce thickens

low heat

⏱ 20 min

ResultThickened chili sauce

28 of 45

Rinse the kidney beans

under cold running water

Kidney beans · 400 g

⏱ 30s

ResultRinsed kidney beans

29 of 45

Add the rinsed kidney beans to the frying pan

Rinsed kidney beans · step 32

ResultKidney bean and yellow pepper mixture

30 of 45

Rinse the black beans

under cold running water

Black beans · 400 g

⏱ 30s

ResultRinsed black beans

31 of 45

Add the rinsed black beans to the frying pan

Rinsed black beans · step 34

ResultKidney bean and black bean mixture

32 of 45

Rinse the sweetcorn

under cold running water

Sweetcorn · 400 g

⏱ 30s

ResultRinsed sweetcorn

33 of 45

Add the rinsed sweetcorn to the frying pan

Rinsed sweetcorn · step 36

ResultKidney bean and black bean mixture

34 of 45

Stir the kidney bean and black bean mixture

combine beans and sweetcorn

ResultKidney bean and black bean mixture

35 of 45

Simmer the kidney bean and black bean mixture

Look for

until beans are heated through and chili is thick and glossy

low heat

⏱ 10 min

ResultFinished vegetarian chili

36 of 45

Taste the finished vegetarian chili

adjust seasoning as needed

ResultTasted chili

37 of 45

Add the tasted chili from the frying pan to the bowl

ladle chili over rice

Tasted chili · step 40

ResultChili over rice

38 of 45

Add the soured cream

top each bowl with a spoonful of soured cream

Soured cream · 4 tbsp

ResultCream-topped chili

39 of 45

Add the chopped coriander

scatter chopped coriander over each bowl

Chopped coriander · step 5

ResultGarnished chili

40 of 45

Rinse the lime

under cold running water

Lime · 1 piece

⏱ 30s

ResultRinsed lime

41 of 45

Add the rinsed lime

place a lime wedge on the side of each bowl

Rinsed lime · step 44

ResultVegetarian Chili

Total Time54 min

#	Product	Tool	Action
1	1 piece		Dice an onionResultDiced onionused in step 4
2	4 clove		Chop the 4 garlic clovesResultChopped garlicused in step 14
3	2 tbsp	medium heat	Add olive oilResultHot oil
4	Diced onionstep 1		Add the diced onion to the frying panResultDiced onion and hot oilused in step 13
5	30 g		Chop coriander leavesResultChopped corianderused in step 43
6	400 g		Add the cooked long-grain rice to the bowl → divide between bowlsResultRice bowls
7	1 piece	—	Rinse the red pepper → under cold running water⏱ 30sResultRinsed red pepper
8	Rinsed red pepperstep 7		Dice the rinsed red pepperResultDiced red pepper
9	Diced red pepperstep 8		Add the diced red pepper to the frying panResultDiced red pepper and hot oilused in step 13
10	1 piece	—	Rinse the yellow pepper → under cold running water⏱ 30sResultRinsed yellow pepper
11	Rinsed yellow pepperstep 10		Dice the rinsed yellow pepperResultDiced yellow pepper
12	Diced yellow pepperstep 11		Add the diced yellow pepper to the frying panResultDiced yellow pepper and hot oil
13	Diced onion and hot oilstep 4	medium heat	Sauté the diced onion and hot oil, diced red pepper and hot oil and diced yellow pepper and hot oilLook foruntil softened and lightly golden, stirring occasionally⏱ 8 minResultSoftened peppers and onion
	Diced red pepper and hot oilstep 9
	Diced yellow pepper and hot oilstep 12
14	Chopped garlicstep 2		Add the chopped garlic to the frying panResultYellow pepper and red pepper mixture
15	—	medium heat	Sauté the yellow pepper and red pepper mixtureLook foruntil garlic is fragrant⏱ 1 minResultAromatic vegetable base
16	2 tsp		Add the ground cumin, smoked paprika, ground coriander, dried oregano and chilli flakes to the frying panResultYellow pepper and red pepper mixture
	2 tsp
	1 tsp
	1 tsp
	0.5 tsp
17	—	medium heat	Fry the yellow pepper and red pepper mixture → toast spices for 1 minute⏱ 1 minResultToasted spice base
18	2 tbsp		Add the tomato purée to the frying panResultYellow pepper and tomato purée mixture
19	—	medium heat	Sauté the yellow pepper and tomato purée mixtureLook forcook until tomato purée deepens in colour⏱ 2 minResultDeepened tomato base
20	800 g		Add the chopped tomatoes to the frying panResultYellow pepper and tomato purée mixture
21	200 ml		Add the vegetable stock to the frying panResultYellow pepper and tomato purée mixture
22	—		Stir the yellow pepper and tomato purée mixture → combine tomatoes and stockResultYellow pepper and tomato purée mixture
23	1 tsp		Add the fine sea salt to the frying panResultYellow pepper and tomato purée mixture
24	0.5 tsp		Add black pepperResultYellow pepper and tomato purée mixture
25	1 tsp		Add caster sugarResultSeasoned chili base
26	—	medium heat	Simmer the seasoned chili base → bring to a simmer⏱ 3 minResultSimmering chili
27	—	low heat	Simmer the chiliLook forreduce heat to low, simmer uncovered, stirring occasionally, until sauce thickens⏱ 20 minResultThickened chili sauce
28	400 g	—	Rinse the kidney beans → under cold running water⏱ 30sResultRinsed kidney beans
29	Rinsed kidney beansstep 32		Add the rinsed kidney beans to the frying panResultKidney bean and yellow pepper mixture
30	400 g	—	Rinse the black beans → under cold running water⏱ 30sResultRinsed black beans
31	Rinsed black beansstep 34		Add the rinsed black beans to the frying panResultKidney bean and black bean mixture
32	400 g	—	Rinse the sweetcorn → under cold running water⏱ 30sResultRinsed sweetcorn
33	Rinsed sweetcornstep 36		Add the rinsed sweetcorn to the frying panResultKidney bean and black bean mixture
34	—		Stir the kidney bean and black bean mixture → combine beans and sweetcornResultKidney bean and black bean mixture
35	—	low heat	Simmer the kidney bean and black bean mixtureLook foruntil beans are heated through and chili is thick and glossy⏱ 10 minResultFinished vegetarian chili
36	—		Taste the finished vegetarian chili → adjust seasoning as neededResultTasted chili
37	Tasted chilistep 40		Add the tasted chili from the frying pan to the bowl → ladle chili over riceResultChili over rice
38	4 tbsp		Add the soured cream → top each bowl with a spoonful of soured creamResultCream-topped chili
39	Chopped corianderstep 5		Add the chopped coriander → scatter chopped coriander over each bowlResultGarnished chili
40	1 piece	—	Rinse the lime → under cold running water⏱ 30sResultRinsed lime
41	Rinsed lime1 wedge per bowlstep 44		Add the rinsed lime → place a lime wedge on the side of each bowlResultVegetarian Chili
Total Time			54 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	678kcal
	29g
	14g
	3g
	119g
	19g
	24g
	1,120mg

Ingredients0/23

Tools0/4

mexican · Recipe

Vegetarian Chili

Serves4

Total54 min

LevelMedium

Ingredients

Onion1 piece
Garlic clove4 clove
Olive oil2 tbsp
Coriander leaves, fresh30 g
Cooked long-grain rice400 g
Red pepper1 piece
Yellow pepper1 piece
Ground cumin2 tsp
Smoked paprika2 tsp
Ground coriander1 tsp
Dried oregano1 tsp
Chilli flakes0.5 tsp
Tomato purée2 tbsp
Chopped tomatoes, tinned800 g
Vegetable stock200 ml
Fine sea salt1 tsp
Black pepper0.5 tsp
Caster sugar1 tsp
Kidney beans, tinned, drained and rinsed400 g
Black beans, tinned, drained and rinsed400 g
Sweetcorn, tinned, drained400 g
Soured cream4 tbsp
Lime, cut into 4 wedges1 piece

Tools

SpoonFrying panChef's knifeBowl

Method

Dice an onion

Result · Diced onion · used in step 4

Chefs knifeOnion · 1 piece

Chop the 4 garlic cloves

Result · Chopped garlic · used in step 14

Chefs knifeGarlic clove · 4 clove

Add olive oil

medium heatFrying panOlive oil · 2 tbsp

Add the diced onion to the frying pan

Result · Diced onion and hot oil · used in step 13

Frying panDiced onion · step 1

Chop coriander leaves

Result · Chopped coriander · used in step 43

Chefs knifeCoriander leaves · 30 g

Add the cooked long-grain rice to the bowl → divide between bowls

BowlCooked long-grain rice · 400 g

Rinse the red pepper → under cold running water

30sRed pepper · 1 piece

Dice the rinsed red pepper

Chefs knifeRinsed red pepper · step 7

Add the diced red pepper to the frying pan

Result · Diced red pepper and hot oil · used in step 13

Frying panDiced red pepper · step 8

Rinse the yellow pepper → under cold running water

30sYellow pepper · 1 piece

Dice the rinsed yellow pepper

Chefs knifeRinsed yellow pepper · step 10

Add the diced yellow pepper to the frying pan

Frying panDiced yellow pepper · step 11

Sauté the diced onion and hot oil, diced red pepper and hot oil and diced yellow pepper and hot oilLook foruntil softened and lightly golden, stirring occasionally

medium heat8 minFrying panDiced onion and hot oil · step 4Diced red pepper and hot oil · step 9Diced yellow pepper and hot oil · step 12

Add the chopped garlic to the frying pan

Frying panChopped garlic · step 2

Sauté the yellow pepper and red pepper mixtureLook foruntil garlic is fragrant

medium heat1 minFrying pan

Add the ground cumin, smoked paprika, ground coriander, dried oregano and chilli flakes to the frying pan

Frying panGround cumin · 2 tspSmoked paprika · 2 tspGround coriander · 1 tspDried oregano · 1 tspChilli flakes · 0.5 tsp

Fry the yellow pepper and red pepper mixture → toast spices for 1 minute

medium heat1 minFrying pan

Add the tomato purée to the frying pan

Frying panTomato purée · 2 tbsp

Sauté the yellow pepper and tomato purée mixtureLook forcook until tomato purée deepens in colour

medium heat2 minFrying pan

Add the chopped tomatoes to the frying pan

Frying panChopped tomatoes · 800 g

Add the vegetable stock to the frying pan

Frying panVegetable stock · 200 ml

Stir the yellow pepper and tomato purée mixture → combine tomatoes and stock

Frying pan

Add the fine sea salt to the frying pan

Frying panFine sea salt · 1 tsp

Add black pepper

Frying panBlack pepper · 0.5 tsp

Add caster sugar

Frying panCaster sugar · 1 tsp

Simmer the seasoned chili base → bring to a simmer

medium heat3 minFrying pan

Simmer the chiliLook forreduce heat to low, simmer uncovered, stirring occasionally, until sauce thickens

low heat20 minFrying pan

Rinse the kidney beans → under cold running water

30sKidney beans · 400 g

Add the rinsed kidney beans to the frying pan

Frying panRinsed kidney beans · step 32

Rinse the black beans → under cold running water

30sBlack beans · 400 g

Add the rinsed black beans to the frying pan

Frying panRinsed black beans · step 34

Rinse the sweetcorn → under cold running water

30sSweetcorn · 400 g

Add the rinsed sweetcorn to the frying pan

Frying panRinsed sweetcorn · step 36

Stir the kidney bean and black bean mixture → combine beans and sweetcorn

Frying pan

Simmer the kidney bean and black bean mixtureLook foruntil beans are heated through and chili is thick and glossy

low heat10 minFrying pan

Taste the finished vegetarian chili → adjust seasoning as needed

Spoon

Add the tasted chili from the frying pan to the bowl → ladle chili over rice

BowlTasted chili · step 40

Add the soured cream → top each bowl with a spoonful of soured cream

SpoonSoured cream · 4 tbsp

Add the chopped coriander → scatter chopped coriander over each bowl

BowlChopped coriander · step 5

Rinse the lime → under cold running water

30sLime · 1 piece

Add the rinsed lime → place a lime wedge on the side of each bowl

Result · Vegetarian Chili

BowlRinsed lime · step 44 · 1 wedge per bowl

Printed 3 September 2026