Veggie chilli sin carne
A meat-free but filling bean chilli with deep, smoky flavours, served with rice.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4 people
- Vegan
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Rice250 g
- Sunflower oil2 tbsp
- Onion1
- Garlic2 cloves
- Pepper (red or yellow)2
- Carrot100 g
- Ground cumin1 tsp
- Sweet paprika1 tsp
- Chilli flakes½ tsp
- Tinned chopped tomatoes (400 g)1
- Soy sauce1 tbsp
- Tinned kidney beans (400 g)2
- Tinned sweetcorn1
- Lemon½
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Put the rice on to cook. Finely dice the onion, garlic, pepper and carrot.
Cook the vegetables in the oil over a medium heat for 8–10 minutes, until soft and starting to brown.
Sprinkle in the cumin, paprika and chilli, stir for 30 seconds, then add the chopped tomatoes, soy sauce and 100 ml water. Season with salt and simmer for 10 minutes.
Add the drained beans and sweetcorn and cook for another 5 minutes. Mash some of the beans to thicken it.
Squeeze in some lemon juice, taste and serve with the rice.