Mexican Veggie Chili

The Dish

Mexican Veggie Chili

Best for: Lunch, dinner

Serves: 4-6

Prep time: 10 mins  

Cook time: 40 mins (longer the better)

The combination of spices work perfectly with the vegetables and beans making for the perfect Mexican inspired meal.  This dish is great when if you fancy a vegetarian meal.  It’s super healthy and very hearty so keeps you full for the rest of the day.  It’s also great to make in a large batch and it keeps in the fridge for up to 5 days and also freezes great.

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The Recipe

Step 1

Thinly dice the onion, celery and carrots. Chop all the remaining veg into small cubes.

Step 2

In a large stockpot add around 1 tbsp of olive oil.  Add the diced onion, celery and carrots to stockpot on medium-high heat and cook for 7-10 minutes until onions are translucent.  Add the spiced and crushed garlic and cook for a further 5 mins, stirring frequently. 

Step 3

Add the chopped sweet potato, pepper, courgette, kidney beans, tinned tomatoes, veg stock, tsp of marmite and salt and pepper. Stir well and reduce heat to low and allow to simmer for at least 30mins. The longer the better. I try to leave it for an hour plus. 

Step 4

Add more water if necessary, to achieve desired consistency. 

Step 5

Serve with a dollop of coconut yoghurt, a squeeze of lime, crisp tortilla chips and guac.

The Ingredients

• 2 tsp smoked paprika 

• 2 tsp cumin 

• ½ - 1 tsp mild chilli powder (depending on how spicy)

• 1 tsp dried coriander 

• 3 carrots

• 3 sticks celery

• 1 white onion 

• 3 cloves garlic 

• 1 sweet potato 

• 1 red pepper

• 2 courgette 

• 2 tins of chopped tomatoes 

• 1 tin drained kidney beans 

• 1 veg stock cube dissolved in 200ml water.

• 1 tsp marmite 

• Salt and pepper to taste 

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