One-Pot Vegetarian Chilli

Prep time: 10 mins
Cooking time: about 1hr

This recipe is a family favourite, which is surprising given the number of vegetables. There’s just something about the simple combination of spices, which gives this dish its earthy taste and smell. I like to add a little leftover black coffee and few glugs of beer during the initial cooking process, which I swear adds an extra layer of flavour. It’s also a good excuse to crack open a brew – whichever type you find in the fridge. I would recommend using fresh chillies as well, if your family can handle the heat. Serve over rice, or with cornbread or tortilla chips. Feeds 7 mouths.


  • 1 can kidney beans
  • 1 can chickpeas
  • 2 cans diced tomatoes
  • 2 cups water
  • 1-2 sticks celery
  • 1 large bell pepper (red, green, or yellow)
  • 1 large carrot
  • 1 brown onion
  • 1-2 cloves garlic
  • 1-2 tsp cinnamon
  • 1-2 tsp cumin
  • 1/4-1/2 tsp chilli powder
  • salt and pepper (to taste)
  • coriander (for garnish)
  • cheddar cheese
  • sour cream
  • Olive oil


  1. Chop carrot, pepper, onion, and garlic into sizeable chunks for even cooking.
  2. Heat pot on high heat, add a little olive oil.
  3. Add vegetables and soften for a few minutes.
  4. Add cinnamon, cumin, and chilli powder, stir.
  5. Optional: after a few minutes, throw in some coffee and beer; cook until absorbed/evaporated.
  6. Drain beans and chickpeas.
  7. Add all remaining ingredients: i.e., beans, chickpeas, tomatoes, water, salt and pepper.
  8. Bring to boil; simmer for about one hour, or until vegetables are soft.
  9. Meanwhile, grate some cheese, chop coriander.
  10. Serve over rice, or with cornbread or tortilla chips.

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