Best Veg Chilli Recipe UK: Easy, Flavorful & Healthy

There’s something incredibly comforting about a warm, hearty bowl of chilli, especially when it’s packed full of vibrant vegetables and rich flavours. Whether you’re a seasoned vegan, a vegetarian looking for a protein-packed meal, or simply want to enjoy a delicious, healthy dinner, this best veg chilli recipe UK ticks all the boxes.

Made with fresh UK-sourced ingredients, it’s a perfect blend of spices, beans, and vegetables that come together to create a dish that’s both satisfying and nutritious. Plus, it’s versatile enough for weeknight dinners or batch cooking for the week ahead.

This recipe is designed to be easy enough for beginners but flavourful enough to impress chilli lovers everywhere. So, roll up your sleeves and get ready to create a delicious, smoky, and slightly spicy veg chilli that will soon become a staple in your kitchen.

Why You’ll Love This Recipe

This veg chilli recipe is a fabulous way to enjoy a plant-based meal that doesn’t compromise on taste or texture. Here’s why it stands out:

• Hearty and filling: The combination of mixed beans, lentils, and vegetables makes it incredibly satisfying.
• Rich, smoky flavour: Using smoked paprika and a blend of warming spices gives it that authentic chilli kick.
• Flexible and adaptable: You can easily swap vegetables or adjust the spice level.
• Perfect for meal prep: It keeps well in the fridge and tastes even better the next day.
• UK-friendly ingredients: Utilises easily available vegetables and legumes in British supermarkets.

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 medium carrots, diced
• 1 courgette, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp chilli powder (adjust to taste)
• 1 tbsp tomato purée
• 1 x 400g can chopped tomatoes
• 1 x 400g can kidney beans, drained and rinsed
• 1 x 400g can black beans, drained and rinsed
• 1 x 400g can chickpeas, drained and rinsed
• 100g red lentils, rinsed
• 300ml vegetable stock
• Salt and freshly ground black pepper, to taste
• Fresh coriander, chopped (optional, for garnish)
• Juice of 1 lime (optional, for freshness)

Equipment

• Large heavy-based saucepan or casserole dish
• Chopping board
• Sharp kitchen knife
• Wooden spoon or spatula
• Measuring spoons and jug
• Colander (to drain beans)
• Ladle for serving

Instructions

1. Heat the olive oil in your heavy-based saucepan over medium heat. Add the finely chopped onion and cook gently for about 5 minutes until it softens and becomes translucent.
2. Add the minced garlic and cook for another minute, stirring continuously to prevent burning.
3. Stir in the diced red and yellow bell peppers, carrots, and courgette. Cook for 5-7 minutes until the vegetables begin to soften.
4. Sprinkle in the ground cumin, smoked paprika, dried oregano, and chilli powder. Stir well to coat the vegetables with the spices and cook for 2 minutes to release the aromas.
5. Add the tomato purée and cook for 1-2 minutes, stirring regularly to combine.
6. Pour in the chopped tomatoes and vegetable stock. Stir everything together and bring to a gentle simmer.
7. Mix in the rinsed kidney beans, black beans, chickpeas, and red lentils. Give it a good stir, then reduce the heat to low and cover the pan.
8. Simmer gently for 30-40 minutes, stirring occasionally. The lentils should soften and the chilli should thicken to a rich consistency.
9. Season with salt and freshly ground black pepper to taste. If you prefer it spicier, add a pinch more chilli powder or a dash of hot sauce.
10. Remove from heat and stir in the lime juice for a fresh, zesty finish. Garnish with chopped fresh coriander if you like.
11. Serve hot with your favourite sides and enjoy!

Tips & Variations

“For a creamier texture, stir in a spoonful of natural yoghurt or vegan cream just before serving.”

Feel free to swap out any vegetables depending on what you have available. Sweet potatoes, butternut squash, or even mushrooms work beautifully in this chilli.

For added protein, try adding some textured vegetable protein (TVP) or vegan mince.

If you want to make it milder, reduce or omit the chilli powder and replace smoked paprika with sweet paprika. For a smoky twist, a few drops of liquid smoke can be added.

To make it completely gluten-free, just double-check your vegetable stock and tomato purée labels.

Nutrition Facts

Serving Suggestions

This veg chilli is incredibly versatile and pairs wonderfully with a variety of sides. Here are some ideas to elevate your meal:

• Steamed basmati rice or brown rice for a wholesome base.
• Warm crusty bread or garlic naan to mop up the sauce.
• Quinoa for a protein-packed alternative to rice.
• Jacket potatoes topped with a dollop of sour cream or vegan yoghurt.
• Avocado slices or guacamole for creaminess and richness.
• Shredded cheese or a vegan cheese alternative sprinkled on top.

For an extra special touch, try serving with a fresh salad such as this Kosher Sushi Salad Recipe to balance the warmth and spice of the chilli.

Conclusion

This best veg chilli recipe UK brings together the perfect harmony of flavours, textures, and nutrition. It’s a dish that proves plant-based meals can be just as hearty and comforting as traditional meat versions.

Whether you’re cooking for family, friends, or yourself, it’s an ideal choice for any season, especially during the cooler months when you crave something warming and satisfying.

With simple ingredients, straightforward steps, and plenty of room for personal tweaks, this recipe is sure to become a favourite. Don’t forget to check out other delicious recipes like the Lump Of Coal Recipe or the indulgent Marzipan Challah Recipe for your next culinary adventure.

Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Veg Chilli Recipe UK”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavourful vegetarian chilli packed with beans and vegetables. Perfect for a warming meal any time of year.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 tbsp olive oil”, “1 large onion, diced”, “2 garlic cloves, minced”, “1 red bell pepper, diced”, “1 yellow bell pepper, diced”, “1 medium carrot, diced”, “400g canned chopped tomatoes”, “400g canned kidney beans, drained and rinsed”, “200g canned black beans, drained and rinsed”, “1 tbsp tomato pur\u00e9e”, “1 tsp ground cumin”, “1 tsp smoked paprika”, “1 tsp chilli powder”, “1/2 tsp dried oregano”, “Salt and black pepper to taste”, “150ml vegetable stock”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic, saut\u00e9 until soft.”}, {“@type”: “HowToStep”, “text”: “Stir in diced peppers and carrot, cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add cumin, paprika, chilli powder, oregano, salt, and pepper; cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Mix in tomato pur\u00e9e, chopped tomatoes, kidney beans, black beans, and vegetable stock.”}, {“@type”: “HowToStep”, “text”: “Bring to a simmer, cover and cook for 30 minutes, stirring occasionally.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning to taste and serve hot.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “15 g”, “fatContent”: “6 g”, “carbohydrateContent”: “50 g”}}