BBC Veg Chilli Recipe That’s Easy, Healthy, and Delicious

There’s nothing quite like a hearty, comforting bowl of chili to warm you up on a chilly day, and this BBC Veg Chilli recipe hits all the right notes. Packed with vibrant vegetables, robust spices, and a rich tomato base, it’s a deliciously wholesome meal that suits vegans, vegetarians, and anyone looking to enjoy a healthy and satisfying dish.

The beauty of this recipe lies not only in its bold flavors but also in its simplicity and versatility, making it perfect for weeknight dinners or meal prep. Whether you’re a seasoned chili lover or trying plant-based dishes for the first time, this recipe promises an explosion of taste that’s both nourishing and incredibly easy to prepare.

Inspired by the BBC’s commitment to fresh, accessible cooking, this veg chili uses everyday ingredients to create a dish full of texture and depth. Plus, it’s an excellent way to sneak more veggies into your diet while enjoying a crowd-pleaser that’s naturally gluten-free and packed with fiber.

If you’re looking for a go-to chili recipe that’s bursting with flavor and can be customized to your liking, keep reading to discover everything you need to make this delicious meal a staple in your kitchen!

Why You’ll Love This Recipe

This BBC Veg Chilli recipe stands out for several reasons. First, it’s incredibly nutritious, loaded with colorful vegetables and protein-rich beans that will keep you full and energized.

The combination of spices like smoked paprika, cumin, and chili powder gives it a smoky, warming flavor profile that’s perfect for any season.

Secondly, it’s wonderfully versatile. You can easily swap out vegetables depending on what’s in season or what you have on hand, making it a flexible recipe that reduces food waste.

It’s also suitable for various dietary preferences, catering to vegans, vegetarians, and anyone avoiding gluten.

Lastly, it’s a one-pot wonder, meaning minimal cleanup and maximum flavor development as the ingredients simmer together. This recipe is perfect for busy weeknights or cozy weekend meals, and leftovers taste even better the next day!

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 medium carrots, chopped
• 1 courgette (zucchini), diced
• 1 can (400g) chopped tomatoes
• 1 can (400g) red kidney beans, drained and rinsed
• 1 can (400g) black beans, drained and rinsed
• 1 tbsp tomato purée
• 1 vegetable stock cube dissolved in 250ml hot water
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• Fresh coriander (cilantro), for garnish
• Optional: 1 fresh chili, finely chopped for extra heat

Equipment

• Large saucepan or deep frying pan with lid
• Wooden spoon or silicone spatula
• Chopping board and sharp knife
• Can opener
• Measuring spoons and jug

Instructions

1. Heat the olive oil in your large saucepan over medium heat. Add the finely diced onion and sauté for about 5 minutes until soft and translucent.
2. Add the minced garlic and cook for another minute until fragrant, stirring frequently to avoid burning.
3. Stir in the chopped red and yellow bell peppers, carrots, and courgette. Cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the tomato purée, smoked paprika, ground cumin, chili powder, and dried oregano. Stir well to coat the vegetables with the spices and cook for 2 minutes to release their aromas.
5. Pour in the chopped tomatoes and vegetable stock. Stir everything together, then bring the mixture to a gentle simmer.
6. Add the drained kidney beans and black beans. Mix thoroughly and cover the pan with a lid. Let it simmer on low heat for 20-25 minutes, stirring occasionally to prevent sticking.
7. Season with salt and freshly ground black pepper to taste. If you want extra heat, add the finely chopped fresh chili at this stage.
8. Once the chili has thickened and the vegetables are tender, remove from heat. Serve hot, garnished with fresh coriander.

Tips & Variations

Always taste and adjust the seasoning before serving. Chili flavors deepen with time, so leftovers often taste even better the next day!

For a smoky twist, try adding a splash of smoked chipotle sauce or a few drops of liquid smoke. You can also experiment with different beans such as chickpeas or pinto beans if you prefer.

If you want to add more protein, toss in some cooked quinoa or bulgur wheat. For a creamier texture, stir in a dollop of vegan sour cream or guacamole when serving.

To make this recipe gluten-free, simply check that your vegetable stock cube is gluten-free or make your own stock from scratch.

For more vegan inspiration, check out my Kodiak Banana Muffins Recipe or Kikkoman Stir Fry Sauce Recipe that pairs perfectly with veggie dishes like this chili.

Nutrition Facts

Serving Suggestions

This BBC Veg Chilli is wonderfully versatile when it comes to serving. For a traditional approach, serve it with steamed rice or fluffy couscous to soak up the rich sauce.

If you want something more filling, pair it with warm tortilla wraps or crusty bread like my Hamburger Bun Sourdough Recipe.

For a lighter option, serve the chili over a bed of mixed greens or quinoa salad. You can also top it with sliced avocado, vegan cheese, or a dollop of vegan yogurt for added creaminess and flavor contrast.

For a fun twist at your next gathering, serve in small bowls with an assortment of toppings such as chopped spring onions, jalapeños, grated cheese, and crunchy tortilla chips on the side.

Conclusion

The BBC Veg Chilli recipe is a fantastic staple for anyone looking to enjoy a delicious, nutritious, and plant-based meal that doesn’t compromise on flavor. With its vibrant medley of vegetables, smoky spices, and filling beans, it’s a recipe that is both comforting and satisfying.

Whether you’re cooking for family, friends, or meal prepping for the week, this chili is easy to make and endlessly adaptable.

Plus, it’s a wonderful entry point into more plant-based cooking, offering a rich taste experience that even meat lovers will appreciate. Don’t forget to experiment with the spices and vegetables to make this recipe truly your own.

For more delightful recipes to complement your meals, check out my Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the indulgent Glazed Twist Donut Recipe for dessert. Happy cooking!

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