Veggie Chilli

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I used to make Beef Chilli and Bolognese Sauce at the same time as both start the same.  Chilli has now developed into doing a Veggie version at the same time.  We need a bigger hob and a bigger freezer.  Here’s the veggie version.


2 medium sized sweet potatoes chopped

1 onion chopped

1 red bell pepper chopped

1 green bell pepper chopped

3 or 4 green/red chilli peppers finely chopped

1 can chopped tomatoes

3 spring onions chopped

½ can of water (wash out the tomato juices)

1 pack of passata sauce

1 can red kidney beans
1 small can of baked beans
1 can chick peas

1 heaped tablespoon ground cumin  Yes….tablespoon

1 heaped tablespoon ground paprika  Yes….tablespoon

1 vegetable stock cube

1/2 teaspoon chopped garlic

1 teaspoon chopped chilli paste

Salt and Pepper


Add the chopped onion to a heavy based pan with a dash of oil and sweat until the onions start to soften. Add the chopped garlic and chilli along with the cumin and paprika and allow the spices to roast in the pan for a couple of minutes. Then add the chopped chillis, sweet potatoes and the bell peppers and continue to sweat for a few minutes. Add the can of chopped tomatoes, water, passata, spring onions, stock cube, a good grind of salt and pepper and bring up to heat and simmer for about 20 minutes.  Drain and wash the kidney beans and chick peas and add along with the baked beans to the pan and simmer for 5 minutes.

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