Vegetarian Chilli (serves 2)


The meat version will follow, but I thought I’d balance my previous post with a vegetarian one 🙂


  • 1 carrot
  • 1 stick of celery
  • 1 onion
  • 5-6 chestnut mushrooms
  • 3 garlic cloves, crushed
  • 1 large tin of kidney beans
  • 1 small tin of butter beans
  • 2 chillies, finely chopped
  • 1 tin chopped tomatoes
  • 1 tbsp tomato purée
  • 2 tbsp dark soy sauce
  • A pinch of sugar
  • Cornflour (optional)


  1. Chop the carrot, celery, onion and mushrooms into relatively similar-sized cubes.  Sweat this and the crushed garlic in a saucepan with a little oil.
  2. Add in the kidney beans and butter beans.  (I find that stirring in a little of the juice in the tin of kidney beans helps thicken the sauce)
  3. Stir in the chopped tomatoes, soy sauce and tomato purée.  Add in the chopped chillies.
  4. Bring to a simmer until the chilli thickens.  If necessary, mix a little cornflour with a little water and add in to thicken.

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