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Vegetable & Bean Chilli

This healthy veggie chilli makes for a quick, affordable and yummy meal. Serve with crusty bread and a salad to complete the meal, or on its own for lunch.

Vegetable & Bean Chilli
Vegetable & Bean Chilli

Prep time: 10 min
Cook time: 30-35 min
Serves: 4
Category: V; Vg

Things you need

·  1 tbsp. olive oil
·  1 clove garlic, finely chopped
·  thumb-sized piece of ginger, finely chopped
·  1 large onion, chopped
·  2 courgettes, chopped
·  1 red pepper, deseeded & chopped
·  1 tbsp. chilli powder (use less or more for your preferred level of spiciness)
·  100g red lentils, washed & drained (see 'helpful notes' if using canned lentils)
·  1 tbsp. tomato puree
·  2 x 400g cans chopped tomatoes
·  195g can sweetcorn, drained
·  420g can butter beans, drained
·  400g can kidney beans in water, drained
·  250ml water

Here's how

1. Heat the oil in a large pan. Cook the garlic, ginger, onion, courgettes and peppers for about 5 minutes until starting to soften. Add the chili powder and cook for 1 minute more.
2. Stir in the lentils, tomato puree, tomatoes and 250ml water. Bring to the boil and cook for 15-20 minutes.
3. Add the sweetcorn and beans, and simmer for a further 10 minutes.

Helpful notes

·  If you are pressed for time, you can use 400g can of lentils (drained) and reduce the time in step 2 above to 10 minutes
·  If you want to cook and share with friends or cook a larger amount to take for lunch or have ready for dinner another day, then this recipe will provide four average servings; if you want to cook enough for two only, then use only half of each ingredient amount.

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