Vegetarian Chilli
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4 Ingredients
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35 min total
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Serves Serves 4
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Easy
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British
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Vegetarian
Recipe byThe ZestyPlate Kitchen
A speedy storecupboard chilli of roasted vegetables, kidney beans and tomatoes, served with mixed grains. Quick, hearty and satisfying.
A clever shortcut supper that leans on ready-roasted vegetables and a pouch of mixed grains to get a proper meal on the table in a hurry. Kidney beans and tomatoes give it body and warmth. It's the sort of thing to fall back on midweek when you want something wholesome without much fuss.
Jump to recipe
Prep 5 min
Cook 30 min
Total 35 min
Easy
Scale:
- 400g Roasted Vegetables
- 1 can Kidney Beans
- 1 can Chopped Tomatoes
- 1 Packet Mixed Grain
Tags:
Chilli
Preparation
- Heat the oven to 200C/180C fan/gas 6. Cook the vegetables in a casserole dish for 15 minutes. Tip in the beans and tomatoes, season, and cook for another 10 to 15 minutes until piping hot. Heat the pouch of mixed grains in the microwave on High for 1 minute and serve alongside the chilli.
Tips from the ZestyPlate Kitchen
- Lean on the ready-roasted veg and the grain pouch, since that's what makes it genuinely fast.
- Season it properly, because beans and tomatoes both need a confident hand with spice.
- A pinch of chilli or smoked paprika lifts the whole pot.
- Finish with yogurt, sliced avocado or grated cheese for a bit of contrast.
Frequently Asked Questions
Of course. Roast your own veg and cook your own grains or rice. This version simply uses shortcuts to save time.
Stir in more beans, some lentils or a plant-based mince. A spoon of yogurt or a handful of cheese on top adds a little too.
Easily. Chilli powder, fresh chilli or a spoonful of chipotle paste will turn up the heat.
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