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Vegetable chilli

A quick, medium-hot winter warmer that can be made spicier by adding more chillies.

pans with chilli and white rice

Recipe Reviews

Rated 5 out of 5 stars after 2 reviews.

(2) | Rate this Recipe
Serves
4
Price*
£1.21 Per Serving
Ready in**
40 Minutes

Each 593g serving contains

Nutritional information

Each 593g serving of this recipe contains 398 calories, which is 20 percent of your reference intake for calories.
The sugar is rated Low with 24.3 grams, which is 27 percent of your reference intake for sugar.
The fat is rated Low with 9.1 grams, which is 13 percent of your reference intake for fat.
The saturated fat is rated Low with 1 grams, which is 7 percent of your reference intake for saturated fat.
Salt is rated at Low with 0.4 grams, which is 7 percent of your reference intake for salt.
This recipe is 5 of your Daily-Five. skip to ingredients and directions

ENERGY
1,666KJ
398KCAL
20%
FAT
Low
9.1g
13%
SATURATES
Low
1g
7%
SUGAR
Low
24.3g
27%
SALT
Low
0.4g
7%
5

of your
5-a-day

of your reference intake
Typical energy values per 100g: 281kJ/67kcal
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 1 large onion, chopped
  • 2 tbsp oil
  • 1 garlic clove, crushed
  • 1 level tsp ground cumin
  • 1 level tsp smoked paprika
  • 2 carrots, sliced
  • 300g sweet potato (peeled weight), cut into 1.5cm cubes
  • 400g can chopped tomatoes
  • 3 tbsp tomato purée
  • 2 green chillies, de-seeded and finely chopped
  • 2 red peppers, de-seeded and cut into chunks
  • 1 aubergine, cut into 1.5cm cubes
  • 2 x 300g cans pinto beans, drained
  • Long grain rice and 2 tbsp chopped coriander to serve

How to make it

  1. Cook the onion in the oil until soft but not coloured. Add the garlic and cook for another minute. Stir in the cumin and paprika.
  2. Add the carrots, sweet potatoes, canned tomatoes, tomato purée, chillies and 200ml water. Bring to a boil, cover and simmer gently for 10 minutes.
  3. Add the peppers and aubergine, return to the boil, cover and simmer for another 10 minutes.
  4. Add the pinto beans and simmer for 5 minutes. Serve with rice mixed with coriander.