This vegetable bean chilli is a great alternative to minced meat.

I’m not a massive fan of minced meat, I think I was traumatised by eating clumpy bits when I was a child! But using grated courgette really gives it that mince texture. 

It’s easy to make and I like to batch cook this vegetable bean chilli to be used for healthy ready-made lunches or dinners.

The health benefits of beans

Each type of bean comes with its own nutritional value, but overall beans can provide a number of health benefits including;

• A good source of fibre – helping to keep you regular!
• A source of protein
• Research has shown beans can help lower LDL cholesterol (the bad kind) which is good for heart health
• Can promote weight loss or help keep a healthy weight
• A source of iron, magnesium, potassium, and zinc

 Vegetable Bean Chilli Ingredients

• 1 tsp avocado oil
• Onion (chopped) x1
• Red pepper (chopped) x1
• Carrots (chopped) x2
• Garlic cloves (crushed) x3
• 2 tsp chilli powder
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• Courgette (grated) x1
• Vegetable stock 
• Tin of chopped tomatoes x1
• x2 tins of beans – ie kidney beans, black beans, cannellini beans (washed and drained) 
• 2 tbsp tomato puree

 How to make Vegetable Bean Chilli

• Put the avocado oil into a large pot that can hold everything, on a medium heat
• Throw in the onion and saute for a few minutes
• Add in the pepper, carrots, and garlic and saute for about 5 minutes, keep stirring to make sure nothing burns
• Pop in the chilli powder, cumin, smoked paprika, and oregano and stir for a couple of minutes
• Pour the vegetable stock in with the chopped tomatoes, tomato puree, and the beans and season with a bit of salt and pepper, let it simmer for about 10 minutes.
• Then add in the grated courgette and cook with the lid on for around 30-45 minutes.

 Serving Ideas for Vegetable Chilli

With all the vegetables and beans, we love eating this chilli on its own, as it’s got great flavour and is really filling. 

You can also add some avocado or homemade guacamole. Or a favourite of ours is homemade avocado ranch dip.

Variations for Vegetable Chilli

The great thing about this dish is that you don’t have to use kidney beans and black beans, some chillis suggest using pinto beans.

You can also use any colour pepper, substitute the carrot for celery, and you can leave out the grated courgette, except it won’t have the same texture.

The Best Vegetable Bean Chilli

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Ingredients

  

• 1 tsp avocado oil
• 1 onion
• 1 red pepper
• 1 carrot
• 2 garlic cloves (crushed)
• 1-2 tsp chilli powder (depending on heat preference)
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 courgette (grated)
• 1 vegetable stock
• 1 tin of chopped tomatoes
• 2 tins of beans (ie kidney, black, cannellini - washed and drained)
• 2 tbsp tomato puree

Instructions

 

• Put the avocado oil into a large pot (that can hold everything later) on a medium heat
• Throw in the onion and saute for a few minutes
• Add in the pepper, carrots, and garlic and saute for about 5 minutes, keep stirring to make sure nothing burns
• Pop in the chilli powder, cumin, smoked paprika, and oregano and stir for a couple of minutes
• Pour the vegetable stock in with the chopped tomatoes, tomato puree, and the beans, and season with a bit of salt and pepper, let it simmer for about 10 minutes
• Then add in the grated courgette and cook with the lid on for around 30-45 minutes

Keyword chilli, vegetarian

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Avocado Ranch Dip

Sweet Potato & Black Bean Burrito