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Vegetarian Chilli
This vegetarian chilli combines roasted vegetables with kidney beans and chopped tomatoes for a straightforward meal. It cooks mostly hands-off in a single casserole dish, which makes cleanup simple. Serve it alongside mixed grains; the whole thing is ready to eat in under 30 minutes.
15 minServes 4
Method
1 steps · 15 min total
- 01
Roast Vegetables and Simmer Chilli
Preheat your oven to 200°C/180°C fan/gas 6. Tip the roasted vegetables into a casserole dish and cook for 15 minutes.
After the vegetables have had their initial roast, stir in the kidney beans and chopped tomatoes. Season to your liking, then return the dish to the oven for another 10 to 15 minutes, until everything is piping hot.
While the chilli finishes cooking, heat the mixed grain pouch in the microwave on High for 1 minute. Serve the hot chilli alongside the grains.
