Family Veggie Chilli

When I need to feed little people, big people, males and females this Veggie Chilli is a fabulous dish! It’s a one pot dish which makes it super easy to throw together and I’ll be forever grateful to my friend Lal for hinting me to try this for a family lunch.

I’d always use beans and lentils as a base as they give you all the proteins that you need and then chuck in any veggies you have or want to use.

  • I left most of the chilli out and served it on the side for the adults.
  • The kids had wholemeal flat breads and made themselves little wraps.
  • I served mine in a ‘boat’ of lettuce with a bit of brown rice.
  • Guacamole, sweetcorn, fresh chilli and some bits of cucumber were perfect sides for everyone to choose from.
Family Veggie Chilli

Ingredients: makes 6

1 Medium Onion, chopped

3 large, Carrots, chopped

2.50 Medium Courgette, chopped

2 Whole red peppers

2 tbsp, rapeseed Oil (or use coconut if you wish)

3 stalk, medium  celery

1.50 tsp, Salt

4 clove Garlic

4 tsp, paprika

2 tsp, Ground Cumin

1 tsp, oregano, dried

780 g, Chopped Tomatoes

1 can, Black Beans

200 g, Red Kidney Beans

200 ml, Just Bouillon Vegetable Stock Cubes

0.50 tablespoon, Vinegar, Apple Cider

3 Medium Avocado (150g), Avocado

1 tsp, Lime Juice


Finely chop the onion and carrot. Heat 1 tbsp of oil into a pot and sauté the onion and carrots with a pinch of salt for 5 minutes until bronzed.

Add the crushed garlic, smoked paprika, chilli powder, cumin and cayenne and mix well with a tbsp. of water. Let this cook for 30 seconds then pour over the stock, the lentils and beans.

Stir well and add in the tomatoes and tomato puree, all the other veggies  and a pinch of salt, bring the chilli to a high simmer then reduce to a low simmer and cook for 40 minutes until the lentils are cooked and the mixture is rich and fragrant.


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Dani Binnington

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