Posted on July 22, 2015 by Jenny Cromack

I love a good vegi chilli, so here is my easy 3 bean vegetarian chilli recipe for you to enjoy. Chilli’s are so easy to make in bulk and use for days in the week when I have a light night at work and need something quick and easy to warm up.

Use the ingredients below as a guide….but if you want to use different beans (just not baked beans!) or add in other veg then go for it. Also, try using different amounts of spices depending on how hot you like your chilli’s.

I’m a vegi but I also make this for my hubby using mince. If you’re making this for meat eaters then make the vegi chilli as a base sauce then add cooked lean mince to the ‘meat-eater’s portion at the end and cook for 10-15 minutes (or longer if you have time) so the meat absorbs some of the flavour.

I love making my chilli’s and letting them ‘stew’ in the pan for ages so the flavours are really absorbed.

Ingredients:

• 1 x small red onion – chopped
• 1 x tsp garlic
• 1 x small red chilli finely diced (or use dried chilli flakes)
• 1-2 teaspoons of chilli powder (depending on how hot you like your chilli)
• 1 x green pepper – chopped
• 100g mushrooms – sliced
• 1/2 tin each of butter beans, kidney beans, black eye beans (you can use any variety of beans you prefer)
• 1 tin chopped tomatoes

Method:

1. Cook the onion and garlic in a pan until soft.
2. Add the chopped chilli or chilli flakes, peppers and mushrooms and cook for 5-10 minutes.
3. Add the tomatoes and pulses.
4. Add the chilli powder and cook until the flavours are absorbed.

Enjoy with a nice salad.