Maine dish · Photography

Vegetarian chili

vegetarian chili

The wave heat is still hear so eating meat in this heat is to much for me. This is a lovely alternative to traditional chili con carne. It’s packed with good stuff so is a great choice for veggies and meat eaters alike.  vegetarian chili


  • 500 g potatoes
  • 600 g tinned red kidney beans
  • 500 g tinned chopped tomatoes
  • 1 teaspoon cayenne pepper
  • 1  teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 1 onion
  • 1 red pepper
  • 1 yellow pepper
  • 4 cloves garlic
  • a bunch of fresh coriander
  • 1 fresh red chili
  • 1 fresh green chili




Preheat the oven to 200˚C/400˚F/gas 6. Peel the potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon, turmeric, salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking tray and set aside.
Peel and roughly chop the onion and the peppers. Peel and finely chop the garlic. Chop the chilies and coriander.

Place the potatoes in the hot oven for 40 minutes, or until soft and golden.

Meanwhile, put a large pan over a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes.  Add half of coriander , chili and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.

Drain the beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes, or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick.
Stir the roasted potatoes through your chili with the coriander left. Taste and season with salt and pepper, if you think it needs it.
Serve with some soured cream, guacamole and rice or tortilla chips. Enjoy!vegetarian chili


77 thoughts on “Vegetarian chili

  1. Hi, thank you for sharing this recipe! This looks just like the foods I cook, so I saved it to try later 🙂 my mouth is watering right now…
    have a relaxing sunday!

  2. Yum! What a great recipe. I would love to try this in fall when it’s cooled down a bit. Thanks!

  3. Thank you for stopping by my blog! Your photography is beautiful! I love a good chili recipe. Thank you for sharing!

  4. I’m so sorry that it has taken me so long to return your visit; I found you buried in my inbox! This recipe is wonderful and I will be looking at more of your work.

  5. I know some people don’t care for cinnamon in savory dishes, but I love it in the right amounts. I used to cook vegetarian chili on camping trips and picnics. This inspires me to do it again.

  6. Delicious. Many people take vegetarian food for granted and disregard them as gross just because they’re good for you! great job with the recipe! looks remarkable.

  7. Looks great, and this post is reminding me to post my own veggie chili recipe. I have great memories of it because it was one of the first things I learned to make as an undergrad with a teeny, tiny kitchen!

  8. Thanks for liking my post 🙂 Going through your nice blog, I was intrigued by this recipe. I hope I can try it soon.

  9. Reblogged this on Crackling Pork Rinds and commented:
    I wonder what a general vegan committee would say to a side bar of spaghetti in zucchini & broccoli & garlic oil sauce? They probably say no. You see? Vegetarianism is soooooo complicated, so you have to look at all my vegetarian reposts & not think about it. (I’m adding soft tacos later tomorrow.)

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s