Veggie Chilli

Is your New Year's resolution to eat less meat? Look no further - cook up this vegetarian winter warmer today!

  • Serves: 4
  • Cooking Time: 30 minutes
Veggie Chilli
  • 800g tinned chopped tomatoes
  • 2 onions
  • 2 garlic cloves
  • 2 bell peppers, red and yellow
  • 400g tinned red kidney beans, drained and rinsed
  • 2 tsp garam masala
  • 1 cube vegetable stock
  • 2 tbsp olive oil
  • 100ml water
  • 175g plain yoghurt or yoghurt alternative (such as Alpro Go On Plain)
  • 2 sprigs coriander
  • lime, to taste
  • pepper and salt, to taste

Ingredients

  • 800g tinned chopped tomatoes
  • 2 onions
  • 2 garlic cloves
  • 2 bell peppers, red and yellow
  • 400g tinned red kidney beans, drained and rinsed
  • 2 tsp garam masala
  • 1 cube vegetable stock
  • 2 tbsp olive oil
  • 100ml water
  • 175g plain yoghurt or yoghurt alternative (such as Alpro Go On Plain)
  • 2 sprigs coriander
  • lime, to taste
  • pepper and salt, to taste
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Method
  • Chop the onion and garlic and slice the bell pepper, remove the seeds and chop into thin slices. Drain and rinse the red kidney beans.
  • Heat up the olive oil in a heavy frying pan with a lid and add the onions and garlic. Let them soften while stirring occasionally. Add the garam masala and some of the coriander. Stir-fry for 1 minute, then add the tomatoes, bell peppers and water.
  • Add a crumbled vegetable stock cube and stir. Cover the pan and simmer for 15 minutes while stirring occasionally.
  • Add the red kidney beans to the pan and season with lime juice, pepper and salt. Add extra water if it’s looking dry.
  • Serve the veggie chilli with the remaining coriander, lime, yoghurt and bread or rice.

Recipe taken from Alpro

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