Best Vegetarian Chili Recipe UK: Easy, Hearty & Delicious

Chilly evenings call for a bowl of hearty, warming chili, and there’s nothing quite like a well-crafted vegetarian version to comfort the soul. Whether you’re a dedicated vegetarian, looking to reduce your meat intake, or just craving a nutritious, flavour-packed meal, this best vegetarian chili recipe UK ticks all the boxes.

Packed with vibrant vegetables, rich spices, and wholesome beans, it’s a wholesome dish that satisfies both the palate and the stomach.

This recipe embraces the UK’s wonderful variety of fresh produce and pantry staples, making it easy to find ingredients at your local market or supermarket. Not only is it delicious, but it’s also budget-friendly, healthy, and perfect for batch cooking – ideal for busy weeknights or meal prepping for the week ahead.

Ready to discover how to make the ultimate vegetarian chili? Let’s dive into the recipe that’s sure to become a staple in your kitchen!

Why You’ll Love This Recipe

This vegetarian chili is a true crowd-pleaser, bursting with layers of flavour while being incredibly simple to prepare. Here’s why it stands out:

• Rich and hearty: The combination of mixed beans, sweet peppers, and tomatoes delivers a robust texture and satisfying taste.
• Customisable spice level: Whether you prefer mild or fiery, you control the heat with easy-to-adjust spices.
• Healthy and nutritious: Loaded with fibre, plant protein, and vitamins from fresh vegetables and legumes.
• Perfect for all seasons: Enjoy it piping hot in winter or chilled as a salad topping in summer.
• Great for meal prep: Stores well in the fridge or freezer, making lunches and dinners effortless.

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, 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 tsp ground coriander
• ½ tsp dried oregano
• 1 tsp chilli powder (adjust to taste)
• 1 tbsp tomato purée
• 2 x 400g tins chopped tomatoes
• 1 x 400g tin kidney beans, drained and rinsed
• 1 x 400g tin black beans, drained and rinsed
• 1 x 400g tin chickpeas, drained and rinsed
• 300ml vegetable stock
• Salt and freshly ground black pepper, to taste
• Fresh coriander leaves, chopped (for garnish)
• Juice of ½ a lime

Equipment

• Large heavy-bottomed saucepan or casserole pot
• Wooden spoon or spatula
• Chopping board and knife
• Measuring spoons
• Can opener
• Serving bowls

Instructions

1. Heat the olive oil in your large saucepan over medium heat. Once hot, add the finely chopped onion and cook gently for about 5 minutes until softened and translucent.
2. Add the garlic, red and yellow bell peppers, carrots, and courgette. Stir well and cook for another 7-8 minutes, allowing the vegetables to soften but not brown.
3. Mix in the ground cumin, smoked paprika, ground coriander, dried oregano, and chilli powder. Cook for 1-2 minutes, stirring frequently, so the spices release their aromas.
4. Stir in the tomato purée and cook for another minute to deepen the flavour.
5. Add the chopped tomatoes, drained beans, chickpeas, and vegetable stock. Stir everything together, then bring to a gentle simmer.
6. Reduce the heat to low and cover the pot. Let the chili simmer gently for 30-40 minutes, stirring occasionally. This allows the flavours to meld beautifully and the sauce to thicken.
7. Season with salt and freshly ground black pepper to taste. Squeeze in the juice of half a lime and stir well.
8. Serve hot, garnished with fresh coriander leaves. Enjoy with your favourite sides (see serving suggestions below).

Tips & Variations

“For a creamier texture, add a dollop of natural yogurt or sour cream on top before serving.”

Here are some handy tips and variations to make this chili your own:

• Adjust the heat: Swap chilli powder for fresh chopped chillies or add a pinch of cayenne for extra kick.
• Boost the veggies: Feel free to throw in some sweetcorn, mushrooms, or even diced butternut squash for seasonal flair.
• Make it smoky: Try adding a chipotle pepper in adobo sauce or a splash of smoked paprika for a deeper smoky flavour.
• For added protein: Add cubed tofu or tempeh, browned separately and stirred in at the end.
• Slow cooker option: Prepare all ingredients in a slow cooker and cook on low for 6-8 hours for an effortless meal.

For more flavour-packed vegetarian recipes, check out our Costco Vegan Mushroom Stew Recipe and Collard Green Casserole Recipes.

Nutrition Facts

Serving Suggestions

This vegetarian chili pairs wonderfully with a variety of sides and toppings:

• Steamed rice or quinoa: To soak up the rich sauce.
• Crusty bread or garlic naan: Perfect for dipping and mopping up the chili.
• Avocado slices or guacamole: Adds creaminess and balances the spice.
• Grated cheese or vegan cheese: A melty, indulgent addition.
• Fresh coriander and a wedge of lime: To brighten the dish before eating.
• Serve alongside a fresh green salad for a light contrast.

If you’re inspired to explore more comforting recipes, don’t miss the Classico Sun Dried Tomato Alfredo Sauce Recipe or the indulgent Chocolate Heaven Cake Recipe for dessert.

Conclusion

This best vegetarian chili recipe UK is a fantastic addition to any recipe repertoire, combining simplicity, nutrition, and unbeatable flavour. It’s perfect for those chilly UK nights when you need something comforting yet wholesome.

The combination of beans, fresh vegetables, and warming spices creates a rich, filling dish that’s both satisfying and healthful.

Whether you’re cooking for family, friends, or just yourself, this recipe offers flexibility and ease, with plenty of room to customise according to your taste preferences. Plus, it’s a wonderful way to enjoy meat-free meals that don’t compromise on taste or satisfaction.

So grab your ingredients, get cooking, and enjoy a bowl of delicious vegetarian chili soon!

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