Vegetable Chilli

22 Oct

This is one of my go to recipes. It can be varied by the vegetables you use and anything goes really!


  • 2 cartons of chopped tomatoes
  • 1 carton of cooked kidney beans
  • Pinch of cumin
  • Hot/mild chilli powder (around 2 tablespoons or half if you are using hot and don’t want too hot!
  • Coconut oil
  • A selection of vegetables (peppers, onions, mushrooms, peas, carrots or anything else you fancy)

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Use 1/2 to one tablespoon of coconut oil and heat in a frying pan.

Add the cumin seeds and allow to fry for 1-2 minutes. Turn the heat to a low setting

Add the vegetables to the pan and fry until tender, occasionally stirring. Around 5- 10 minutes.


Pour over the chopped tomatoes and chilli powder.


Stir all ingredients together and simmer for around 10 minutes, occasionally stirring.

Serve with brown rice, quinoa, potato skins or tortillas to make a wrap!

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