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Vegetarian chilli

This meat-free main is the perfect antidote to the dark days of January


  • 2 tbsp oil
  • 1 brown onion, diced 
  • 3 cloves garlic, minced
  • 1 red chilli, de-seeded and finely chopped
  • 2 small carrots, peeled and diced
  • 1 stick of celery, diced
  • 2 red peppers, trimmed and cut into small chunks
  • 1 tsp rosemary, finely chopped
  • 2 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp ground coriander
  • ¼ tsp cinnamon
  • 150g beetroot, cooked and cut into small chunks
  • 2 x 400g mixed beans such as kidney, pinto or black-eyed, drained and rinsed
  • 400ml vegetable stock
  • 2 x 400g chopped tomatoes
  • Cooked rice, tortilla chips and sour cream (optional) to serve


  1. Heat the oil in a large saucepan and gently fry the onions for a couple of minutes. Add a splash of water if they begin to catch on the bottom. Once all the liquid has been absorbed, add the garlic, chilli, carrots, celery and peppers. Cook for about 8-10 minutes or until the onion is soft. Keep adding a splash of water to the pan if needed. 
  2. Add the herbs and spices along with the beetroot. Stir to coat. Add the beans, stock and chopped tomatoes. Bring to the boil, then reduce the heat and simmer on a low heat for 50-60 minutes until the sauce has thickened.
  3. Serve with some cooked rice, tortilla chips and sour cream.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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The MayJune 2020 issue of Taste Buds is out now