Recipe of the Week - Vegetable Chilli
7th January 2013
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Even for persistent carnivores, I think most people have had enough meat-based meals recently to enjoy a filling, anti-oxidant rich and delicious vegetarian option at this point in the year. This is my favourite chilli (yes, even better than Jamie's!).

It comes from Patrick Holford and is a low GL recipe if served with 40g wholegrain rice.

Serves 4, or fridge / freezes happily.
2 tsp coconut/olive oil

1 sliced onion

2 cloves of garlic, crushed

1 pepper, diced

1 tsp ground cumin

1 tsp crushed chilli flakes/powder (adjust to taste)

250g mushrooms, sliced

1 x 400g can chopped tomatoes

3 tbsp tomato puree

1 x 410g can kidney beans, drained and rinsed

1 x 410g can borlotti beans, drained and rinsed (or any other combination)

3 tsp Marigold bouillon powder


1. Heat the oil in a pan and fry the onion and garlic for 2 minutes.

2. Add the pepper and spices and cover to sweat for 5 minutes, until the peppers soften

3. Add the mushrooms and cook for a minute until they soften

4. Tip in the chopped tomatoes, tomato puree, beans and bouillon powder. Stir, then cover and simmer for 5 minutes.


Serve with brown rice

About the Author

Helen I

Member since: 10th July 2012

I love Abingdon and am passionate about promoting the businesses and events that are centred there. I want everyone to realise how great they are and how we should all be using them!

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