Skip to main navigationSkip to main content
The University of Southampton
Enabling ServicesPart of Student Services

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.

Useful Downloads

Need the software?PDF Reader

We use cookies to ensure that we give you the best experience on our website. If you continue without changing your settings, we will assume that you are happy to receive cookies on the University of Southampton website.