Soulful Vegetarian Chili

Ingredients

• 1courgette, chopped
• 1green pepper, chopped
• 1sweet red pepper, chopped
• 1 smallonion, chopped
• 2 clovesgarlic, minced
• 1jalapeño, deseeded and diced (optional)
• 45 ml (3 tablespoons)oil, for sautéing
• 150 g (1 cup)frozen sweetcorn
• 340 g (12 oz)MorningStar Meal Starters Grillers veggie crumbles
• 411 g (14.5 oz)tin diced tomatoes
• 411 g (14.5 oz)tin whole Italian stewed tomatoes, chopped
• 425 g (15 oz)tin tomato sauce
• 425 g (15 oz)tin kidney beans, rinsed and drained
• 425 g (15 oz)tin black beans, rinsed and drained
• 425 g (15 oz)tin chickpeas, rinsed and drained
• 45 ml (3 tablespoons)chilli powder
• 45 ml (3 tablespoons)dried celery flakes, or fresh celery
• 7.5 ml (1½ teaspoons)seasoned salt
• 7.5 ml (1½ teaspoons)ground cumin
• 5 ml (1 teaspoon)paprika
• 15 ml (1 tablespoon)dried oregano
• 15 ml (1 tablespoon)dried coriander
• 10 ml (2 teaspoons)sugar
• 15 ml (1 tablespoon)dried parsley
• 10 ml (2 teaspoons)dried thyme
• 15 ml (1 tablespoon)dried basil (optional)
• A few dashesblack pepper (optional)
• A few dashesliquid smoke (optional)

Instructions

1. 1

   Heat the oil

   Heat the oil in a large pot.

2. 2

   Add vegetables

   Add the veggie crumbles and chopped vegetables to the pot.

3. 3

   Sauté until tender

   Cook over medium heat, stirring, until the peppers are tender.

4. 4

   Add the sweetcorn

   Stir in the sweetcorn and cook for another minute.

5. 5

   Add the tomatoes

   Add the diced tomatoes, chopped Italian stewed tomatoes and tomato sauce.

6. 6

   Stir in beans

   Add the drained beans and stir them into the mixture.

7. 7

   Combine well

   Stir until everything is evenly combined.

8. 8

   Add the spices

   Stir in all the spices and seasonings.

9. 9

   Mix again

   Stir to combine the seasonings with the chilli.

10. 10

    Bring to boil

    Cover the pot and bring the chilli to a boil.

11. 11

    Simmer gently

    Reduce the heat and simmer for about 30 minutes.

12. 12

    Serve the chilli

    Serve and enjoy.

What is vegetarian chilli?

Chilli is a spiced, tomato-based stew, often associated with Tex-Mex cooking. This meat-free version uses veggie crumbles alongside kidney beans, black beans and chickpeas for a substantial mix of textures.

The combination of peppers, courgette, sweetcorn and several tomato products gives the pot plenty of variety. A covered simmer lets the vegetables soften and the spices mingle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 24g protein, 61g carbs, 10g fat.

The beans, sweetcorn and vegetables provide most of the carbohydrates and fibre, while the veggie crumbles contribute much of the protein. Oil is the main source of fat; the canned ingredients, seasoned salt and spice blend contribute to the sodium. For a balanced plate, serve a moderate bowl with extra vegetables on the side or a simple salad.

The vegetable base

Chopped vegetables: Keep the courgette and peppers in similar-sized pieces so they cook at roughly the same pace. Sauté them with the crumbles until the peppers are tender before adding the wetter ingredients.

Jalapeño: Remove the seeds before dicing for a milder contribution, or leave it out as the recipe allows. Take care when handling it, and wash your hands afterwards.

Building the tomato base

Three tomato products: Diced tomatoes, chopped stewed tomatoes and tomato sauce create a layered base with both pieces and a more liquid element. Add them after the sweetcorn has had its brief turn in the pot.

Drained beans: Rinsing and draining the kidney beans, black beans and chickpeas helps avoid adding their packing liquid to the chilli. Stir them in gently so they remain intact.

Getting the simmer right

Initial boil: Cover the pot and bring the mixture to a boil, then reduce the heat promptly. Once it is simmering, keep the heat low enough that it bubbles gently rather than boiling hard.

Thirty minutes: The recipe calls for about 30 minutes of simmering. Stir occasionally to keep the bottom from catching, especially as the mixture thickens.

Spices and flavour

Chilli and cumin: These provide the main warm, savoury notes, with paprika, oregano, thyme, basil, parsley and coriander adding further layers. Stir the seasonings in thoroughly so they disperse through the pot.

Optional finishers: Black pepper, basil, jalapeño and liquid smoke are listed as optional. Add these only if you want their particular flavour in the finished chilli.

Texture and doneness

Tender vegetables: The peppers should be tender after the initial sauté, while the courgette will continue to soften as the chilli simmers. Keep the pieces intact rather than cooking the mixture at a rapid boil.

Finished chilli: After simmering, the tomato base should be hot throughout and the beans should be tender. If it seems thicker than you prefer, stir carefully and keep an eye on it as it cooks.

What to serve alongside

For a simple meal, serve a bowl on its own or with rice, bread or a baked potato. These sides make it easy to adjust the meal to suit your appetite.

A spoonful of plain yoghurt or a little grated cheese can be added at the table if desired. Keep extras separate so everyone can finish their portion to taste.

Recipe notes & tips

• Chop the vegetables before heating the oil so they can go into the pot together.
• Rinse and drain all three kinds of beans before adding them.
• Cook the peppers until tender during the sauté rather than relying on the simmer alone.
• Stir the spices through the mixture before covering the pot.
• Keep the simmer gentle and stir occasionally to prevent sticking.
• Taste before serving, as the seasoned salt and canned ingredients can make the chilli quite salty.

Variations

• Milder chilli: Leave out the jalapeño and optional black pepper.
• Smoky finish: Add the optional liquid smoke sparingly and stir it through.
• Fresh celery: Use chopped fresh celery in place of the celery flakes.
• Extra vegetables: Add more of the listed courgette or peppers, allowing them to soften during the sauté.
• Rice bowl: Spoon the finished chilli over cooked rice for a more substantial serving.

Common mistakes to avoid

• Crowded vegetables: If the vegetables do not soften evenly, stir them through the pot and give them time over medium heat.
• Unrinsed beans: Their packing liquid can alter the chilli; rinse and drain them before use.
• Hard boil: A vigorous boil can make the mixture catch on the bottom; lower the heat after it comes to a boil.
• Unmixed spices: Clumps can leave unevenly seasoned bites; stir the seasonings through the chilli.
• Forgotten stirring: The thickening tomato base may stick during the simmer; stir occasionally.
• Too much heat: Jalapeño varies in strength; use less or omit it if you prefer a milder bowl.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat in a saucepan over a gentle heat, stirring until piping hot throughout, or microwave in a covered microwave-safe dish, stirring partway through.

Frequently asked questions