Vegetarian (Cheat’s) Chilli

This is definitely one of those recipes when it’s getting colder outside and I’m picking up the girls from swimming classes. This is for those days when you truly don’t have the time or strength to go all out and cook a banquet for dinner. If you’re really in a rush and don’t even have time to spare to chop up your own vegetables, this is one of those recipes that actually works pretty well with pre-packed vegetable trays. I tend to go for the Mediterranean roasting vegetable pack if we are cheating with this chilli recipe but generally, I find that I always have a few random vegetables knocking around in the fridge that works for this one.

The best part about this recipe is that I just tell my kids that we’re having chilli for dinner, and they haven’t realised yet that there’s no meat in it whatsoever. So not only is it a tasty little dish, which prompts the kids to actually ask for a little bit more (I know, when do kids ever ask for more vegetables, this recipe is magical) but it’s suitable for vegetarians and vegans.

You’ll need:

  • 1 red onion
  • 1 courgette
  • 2 Red or Yellow peppers (or a combination of both)
  • Handful of cherry tomatoes
  • 1 small can of kidney beans
  • 1 can of chopped tomatoes
  • Salt and pepper to season
  • 1 tbsp mild chilli powder (feel free to add more to your taste or go for a hotter spice we tend to keep it a little milder so that the twins don’t try to clean their tongue with soap again because it’s too hot!)
  • Cheese for topping

Step one:

Heat oven to 200°C and chop up red onion, courgette and peppers into chunks. You can leave the cherry tomatoes whole but so they’re easier to eat I tend to chop them in half. Place all of the vegetables in a casserole dish and transfer over to the oven so that they can roast.

Step two:

After the vegetables have been roasting for around 20 minutes,  strain the kidney beans from their tin (if you’re going spicier and using kidney beans that are already in a chilli sauce then you don’t need to strain them) and add them to the roasted veg. Add in the tin of chopped tomatoes and sprinkle over your chilli powder and your seasonings. Make sure everything is covered or mixed in well.

Step three:

Now you’re going to want to let this cook for another 15 minutes to make sure the vegetables are soft and that the chilli is piping hot and when it comes out of the oven, you can serve it as it is in the dish or you can alternatively serve it with rice or mixed grains. Don’t forget to sprinkle the cheese on top!

Another way to serve this meal would be with tortilla chips, especially when it comes to younger children as I know my little one gets along better with eating this with tortilla chips instead of rice as it’s easier and a lot less messy.


Written by Phillipa

I am a mother to two gorgeous twin girls and wife to a wonderful man who serves our country. I love to cook and am fortunate enough to be able to dedicate my life to my art. A healthy lifestyle is the best lifestyle and I can show you how.

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