Vegetarian chilli

Serves 4. Preparation 15 minutes. Cooking 40 minutes. With thanks to NHS Choices for contributing this recipe.


  • Vegetable oil (1 tbsp)
  • 1 medium-sized onion
  • Half a green pepper
  • Half a red pepper
  • 1 stick of celery
  • 2 garlic cloves, peeled and crushed
  • Tinned tomatoes (450g/14oz)
  • A good pinch of dried oregano
  • Cumin (½ tsp)
  • Chilli powder (2 tsp)
  • Black pepper (½ tsp)
  • 1 tin of kidney beans (400g/8oz), drained
  • 1 tin of cannellini beans (225g/8oz), drained
  • 1 tin of black beans (225g/8oz), drained
  • 1 fresh chilli, deseeded and finely chopped
  • Frozen sweetcorn (140g/5oz) (optional)
  • Sour cream and chopped chives to serve


  1. Heat the oil in a large saucepan. Chop and add the onion, peppers, celery and crushed garlic and cook on a medium heat until tender.
  2. Add the tomatoes, oregano, cumin, chilli powder and black pepper. Simmer gently for 15 minutes.
  3. Add the beans and fresh chilli and simmer for a further 15 minutes.
  4. Add the sweetcorn (optional) and cook for 5–10 minutes until tender.
  5. Add salt to taste.
  6. Serve with a bowl of sour cream mixed with chopped chives.


Suitable for:

  • people with loss of taste or smell
  • people with problems chewing
  • vegetarians.

Nutritional information

Energy 287.8kcal; Protein 15.6g; Total fat 10.5g (of which saturates 4.4g); Carbohydrate 34.8g; Fibre 12.8g.