Nat's Vegetarian Chilli (V)

This veggie-packed chilli is brimming with vegetables and beans, making it an ideal choice for vegetarians and even picky meat-eaters. Infused with smoky notes and a hint of spice from chipotle and a medley of Mexican seasonings, it's incredibly adaptable. You can enjoy it on its own, serve it over rice, use it as a nacho topping, stuff burritos with it, top a baked potato, or load up your tacos. The possibilities are endless!

"I grew up eating vegetarian chilli on top of nachos, my Mum would make a big batch and it was always in the freezer for emergency meals! I've created my own vegetarian chilli that's a little bit more complex than hers (but I'll happily still eat her chilli any day!)."

Make with ❤️ by Nat

  • 🍴 Serves 1-2 (400g)


    Step 1 - Defrost in microwave or fridge overnight

    Step 2 - Microwave until hot (approx 3mins)

    🌶🌶 This is a spicy meal

    🥗 Best served with corn chips, guacamole & sour cream, in taco's or burritos, over a potato or any which way you like!

    Ingredients: Red kidney beans, black beans, borlotti beans, onions, garlic, carrots, capsicum, chipotle, paprika, oregano, cocoa powder, chilli powder, cumin, salt, onion powder, crushed tomatoes, corn, malt vinegar, vegetable stock.