• Kids, Main

  • Difficulty: Moderate

  • © The Vegetarian Society

Vegetable and Bean Chilli

  • Serves 4

  • Preparation 15 mins

  • Cooking 30 mins

Vegetable and Bean Chilli
  • Dairy-Free

  • Egg-Free

  • Nut-Free

  • Vegan


  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 175g mixed vegetables, diced
  • 225g red kidney beans
  • 1 clove garlic, crushed
  • 2 tsp chilli powder
  • 275g chopped canned tomatoes
  • 1 tbsp tomato purée
  • 300ml vegetable stock
  • 50g bulgar wheat
  • 1 tbsp fresh basil or parsley
  • 1 tbsp shoyu or soy sauce
  • Salt and pepper, to taste


  1. Heat oil and gently fry the onion and vegetables until softened.
  2. Add beans, garlic and spices and fry for 2 minutes.
  3. Add tomatoes, tomato purée, stock and bulgar wheat.
  4. Simmer, partially covered, for 15-20 minutes until the liquid has reduced and thickened.
  5. Stir in the shoyu or soy sauce and basil.
  6. Check seasoning and serve.

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