Vegetarian Chilli
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Brand
A robust and hearty dish that will elevate your vegetarian menu offerings. Our easy Vegetarian Chili recipe is crafted with a medley of vibrant vegetables, aromatic spices, and protein-rich lentils and kidney beans, that promises to satisfy even the most discerning customers.
Whether you're an experienced Chef, a creative cook, or a restaurant manager looking to expand your plant-based menu options, this chili is a versatile and nutritious choice that will delight.
A Symphony of Flavours: Our Vegetarian Chili combines the earthy sweetness of carrots, the subtle crunch of celery, and the rich flavours of onions, all brought together with a blend of dried ancho chiles flakes, oregano, cumin, smoked paprika, and coriander. The addition of red lentils and MAGGI® Rich & Rustic Tomato Sauce creates a hearty base, whilst diced red peppers and kidney beans add texture and depth.
Quick and Nutritious: This chili is not only packed with flavour but also quick and easy to prepare, making it ideal for busy kitchens. In just a few steps, you'll have a wholesome and rich dish that provides a substantial source of plant-based protein and fibre.
Perfect for Any Occasion: Serve this chili with a side of well cooked rice and a selection of toppings such as reduced-fat sour cream (replace with oat fraiche to make this dish vegan), guacamole, and fresh tomato salsa. Whether it's for a casual lunch, a hearty dinner, or a special event, our Vegetarian Chili is a versatile dish that will appeal to a wide range of diners.
Indulge your patrons with the rich, smoky flavours of this Vegetarian Chili and elevate your vegetarian menu with a dish that is both comforting and nourishing. Discover the full recipe below and add a touch of culinary excellence to your vegetarian offerings.
- 20ml vegetable oil
- 400g onions, diced
- 300g carrots, diced
- 200g celery, diced
- 5g dried ancho chiles flakes
- 5g ground cumin
- 5g smoked paprika
- 5g ground coriander
- 300g red lentils
- 500ml water
- 500g MAGGI® Rich and Rustic Tomato Sauce
- 250g red peppers, diced
- 800g tinned kidney beans, drained
- 664g uncooked rice
- 150g reduced fat soured cream (optional)
- 150g guacamole
- 150g fresh tomato salsa
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1To make the chilli: Sweat the vegetables by heating the vegetable oil in a large saucepan over medium heat. Add the diced onions, carrots, and celery. Sweat the vegetables for about 10 minutes, stirring occasionally, until they are softened and fragrant.
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2Add the spices by stirring in the dried ancho chiles flakes, dried oregano, ground cumin, smoked paprika, and ground coriander. Cook the spices with the vegetables for about 2 minutes, allowing the flavours to meld together.
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3Simmer the chilli by pour in the water, red lentils, and MAGGI® Rich & Rustic Tomato Sauce. Stir well to combine. Bring the mixture to a simmer and cook for 10 minutes, allowing the lentils to begin softening.
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4Finish by adding the drained kidney beans and diced red peppers to the saucepan. Continue to cook for an additional 10-15 minutes, or until the lentils are fully cooked and tender, and the flavors have melded together.
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5To serve: Prepare the rice by cooking it according to the pack instructions.
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6Serve the chili hot, accompanied by the cooked rice. Offer optional toppings such as reduced-fat sour cream, guacamole, and fresh tomato salsa to add a unique finishing touch.
If you want to make the most of this vegetarian chilli recipe while in a hurry, we’ve got a few tips. When you don’t have time to make the sauce from scratch, look out for tomato sauces with added vegetables or add some grated carrot and frozen peas to boost your veggie intake!
As our mince is vegan, this recipe can be made vegan by substituting the sour cream with oat fraiche.
If you loved our veggie chilli and you’re now looking for even more vegetarian delights, try our Vegetarian Bolognese or Veggie Burger.
| Typical Nutrition Values | Per 100g | Per serve | Adult RI | % RI* |
|---|---|---|---|---|
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Energy kJ |
513kJ |
2217kJ |
2000 |
|
|
Fat g |
1.9 | 8.1 | 70 | 12% |
|
of which saturates g |
0.4 | 1.8 | 20 | 9% |
|
Carbohydrate g |
20.4 | 88.5 | 260 | 34% |
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of which sugars g |
2.5 | 11.0 | 90 | 12% |
|
Fibre g |
2.6 | 11.2 | - | - |
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Protein g |
4.4 | 19.0 | 50 | 38% |
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Salt g |
0.09 | 0.40 | 6 | 7% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
Each serving typically contains:
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Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
|
2217 kJ 525 kcal |
8.1 g | 1.8 g | 11.0 g | 0.40 g |
| 26%* | 12%* | 9%* | 12%* | 7%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Energy per 100g: 513 kJ, 122 kcal
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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