Vegetable and Bean Chilli

Insanely Easy Vegetable and Bean Chilli Recipe

This healthy vegetable and bean chilli recipe is perfect for a quick and satisfying dinner, crammed with healthy plant proteins and colourful fresh veggies.

This will be your go-to recipe to feed a crowd or heading to a potluck dinner. It’s a crowd-pleaser, easy to make, and the vegetables and beans you add are totally customisable. It’s also the perfect recipe to make for a long weekend! Ginger and garlic infuse warmth into an already hearty dish. This vegetable and bean chilli is delicious on its own, but you can add in carrots, pumpkin, and substitute the navy or kidney beans with black beans. This recipe differs from most others, as there are red lentils added in rather than just the traditional beans. The lentils lend a nice meaty texture for the chilli.

If you want to give this dish some extra oomph, you can add a variety of toppings like sour cream, salsa, sliced jalapeño, spring onion, crushed tortilla chips, chopped coriander, or grated cheese.

Vegetable and Bean Chilli Recipe


Serves: 4                Time: 20 mins

Ingredients :

  • 1 clove garlic, minced

  • 5cm piece ginger, minced

  • 1 tbsp olive oil

  • 1 onion, chopped

  • 2 zucchinis, diced

  • 1 red capsicum, seeds removed and chopped

  • 1 yellow capsicum, deseeded and chopped

  • 1.5 tbsp chilli powder

  • 1 tbsp paprika powder
  • 1/2 cup dry red lentils, washed and drained

  • 800g tomatoes, chopped

  • 2 tbsp tomato purée

  • 200g can sweet corn, drained

  • 400g can navy beans, drained

  • 400g can kidney beans in water, drained

Preparation :

1. Heat olive oil in a large non-stick pan and stir-fry garlic, ginger, onion, zucchini and capsicum for 5 minutes until soft. Add chilli and paprika powder and cook further for 1 minute.

2. Mix in the lentils, tomato purée, tomatoes and 1 cup of water. Bring to a boil and simmer for 15-20 minutes. Throw in the sweet corn and beans, and cook for another 10 minutes.

Tips: Serve hot with a small bowl of brown rice, tacos or a salad.

Vegetable and Bean Chilli

 Nutritional Facts:

Per serving: 420 calories; 8 g fat; 54 g carbohydrates; 22 g protein

Carbohydrate Servings: 3.5