BBC Food Recipes Veggie Chili: Easy & Flavorful Ideas

There’s something deeply comforting about a big pot of veggie chili simmering away on the stove. Whether you’re seeking a healthy midweek dinner, a make-ahead meal for busy days, or a hearty dish to please everyone at the table, a BBC Food-style veggie chili fits the bill perfectly.

Packed with vibrant vegetables, protein-rich beans, and warming spices, this chili is as nourishing as it is satisfying. It’s naturally gluten-free, vegan, and endlessly adaptable for whatever you have on hand.

If you’re new to meatless cooking, this recipe is a fantastic introduction to the joy and versatility of plant-based meals.

In the spirit of BBC Food recipes, this veggie chili emphasizes simple techniques, accessible ingredients, and big flavor. Whether served with rice, spooned over a baked potato, or scooped up with tortilla chips, it’s a dish that brings people together.

Read on for everything you need to create your own delicious pot of veggie chili, with plenty of tips, variations, and serving suggestions along the way!

Why You’ll Love This Recipe

• Hearty & Satisfying: Thanks to beans, lentils, and chunky vegetables, this chili is both filling and nourishing, perfect for chilly evenings or meal prep.
• Easy & Adaptable: It requires minimal prep and uses pantry staples. Feel free to swap in your favorite veggies or beans for a personalized twist.
• Family-Friendly: Mild enough for kids, yet robust in flavor for adults. Add extra spice or toppings for those who like a kick!
• Great for Meal Prep: This chili tastes even better the next day. It freezes beautifully for quick, wholesome meals anytime.
• Budget-Friendly: Beans, canned tomatoes, and basic veg keep this meal easy on your wallet.
• Plant-Based & Gluten-Free: Naturally vegan and gluten-free, this recipe fits a range of dietary needs without sacrificing taste.

Ingredients

Equipment

• Large saucepan or Dutch oven: For sautéing and simmering the chili.
• Sharp knife & chopping board: For prepping your vegetables.
• Can opener: To open beans, tomatoes, and corn.
• Wooden spoon or spatula: For stirring.
• Ladle: For serving.
• Measuring cups & spoons: For spices and liquids.
• Optional: Blender or potato masher, for a thicker texture.

Instructions

1. Heat the oil: Place your large saucepan or Dutch oven over medium heat and add the olive oil. Allow it to warm for a minute.
2. Sauté the aromatics: Add the diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent.
3. Add garlic, carrot, and celery: Stir in the minced garlic, diced carrots, and celery. Cook for another 3-4 minutes, letting them soften and release their flavors.
4. Introduce the peppers and courgette: Add both bell peppers and the courgette (zucchini) to the pan. Sauté for 5 minutes, until beginning to soften.
5. Stir in the spices: Sprinkle in the smoked paprika, cumin, chili powder, and dried oregano. Stir well to coat the veggies and toast the spices for 1 minute.
6. Add tomato puree and chopped tomatoes: Mix in the tomato puree and both cans of chopped tomatoes. Bring to a gentle simmer.
7. Add beans, sweetcorn, and stock: Pour in the kidney beans, black beans, sweetcorn, and vegetable stock. Stir to combine everything thoroughly.
8. Season and simmer: Season with salt and black pepper to taste. Reduce heat to low, cover, and let the chili simmer gently for 25-30 minutes, stirring occasionally.
9. Check consistency: If the chili seems too thick, add a splash more stock or water. For a creamier consistency, mash a few beans against the side of the pan or blend a cupful and stir back in.
10. Finish and serve: Taste and adjust seasoning if needed. Stir in fresh coriander before serving, and squeeze over lime juice for brightness.
11. Serve hot: Ladle into bowls and top with your favorite garnishes. Enjoy with rice, bread, or tortilla chips!

Tips & Variations

• Make it spicy: Add diced jalapeños, extra chili powder, or a splash of hot sauce for more heat.
• Bulk it up: Add diced butternut squash or sweet potato for extra heartiness and subtle sweetness.
• Go green: Stir in a few handfuls of baby spinach or kale in the last 5 minutes of cooking for added nutrition.
• Switch up the beans: Use pinto beans, cannellini beans, or chickpeas if you prefer.
• Add grains: For a thicker chili, stir in cooked quinoa or bulgur in the last 10 minutes of cooking.
• Slow cooker method: Want a hands-off approach? Check out this Chili Recipe Slow Cooker Vegetarian: Easy & Hearty Meal for step-by-step instructions.
• Kid-friendly: Use mild chili powder or omit entirely, letting each eater add spice at the table.
• Leftovers? This chili is delicious the next day and perfect for freezing.

“For extra depth of flavor, add a square of dark chocolate or a teaspoon of cocoa powder to your chili during the simmering stage.”

Nutrition Facts

Note: Nutrition values are approximate and will vary depending on brands and ingredient swaps.

Serving Suggestions

• With rice: A classic pairing. Try brown rice for extra fiber or cilantro-lime rice for a zesty twist.
• Baked potatoes: Spoon chili over a fluffy baked potato and top with sliced avocado or vegan cheese.
• Tortilla chips: Serve as a hearty dip at parties or gatherings.
• Crusty bread: Mop up every last bit with a piece of rustic bread or a homemade loaf. For inspiration, check out this Vegan Bread Machine Recipe for Soft, Delicious Loaves.
• Fresh toppings: Sprinkle with chopped coriander, sliced green onions, diced avocado, or vegan sour cream.
• Chili bar: Serve with a variety of toppings and let everyone customize their bowl.

“A squeeze of fresh lime and a handful of coriander at the end makes the flavors pop!”

Conclusion

BBC Food’s veggie chili recipe proves that plant-based meals can be both deeply comforting and bursting with flavor. With its hearty combination of beans, vegetables, and rich tomato base, this chili is a standout for family dinners, meal prep, or casual gatherings.

The adaptability of the recipe means you can make it your own, whether you like it spicy, packed with greens, or loaded with extra veggies. Plus, it’s just as delicious the next day, making it a smart, sustainable choice for busy lifestyles.

If you enjoyed this recipe, why not explore more wholesome plant-based ideas? Try these Peruvian Vegetable Recipes for Flavorful Healthy Meals for a global twist, or savor something sweet with this Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

And for another cozy dinner, check out Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas. There’s a world of flavor just waiting to be discovered!

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