Veggie Chilli

23/09/2019 Canteen recipes, Everyday, GREEN, Hot meals, Recipes, Sauces, Uncategorized


Makes 15 serves (on its own) 30 serves (to serve with rice/potatoes)


  • 3 tbsp olive oil
  • 1 large brown onion, finely chopped
  • 1 red capsicum, finely chopped
  • 2 sticks celery, finely chopped
  • 2 medium carrots, finely chopped
  • 3 cloves garlic, minced
  • 2 medium red chillies, chopped
  • 3 tsp ground cumin
  • 2 tsp ground paprika
  • 2 tsp ground coriander
  • 2 tsp oregano, dried
  • 2 zucchinis, finely diced
  • 200g button mushrooms, finely sliced
  • 1 x 400g can corn kernels, drained
  • 1 x 400g can lentils, rinsed and drained
  • 1 x 400g can pinto beans (kidney beans), rinsed and drained
  • 2 x 400g can diced tomatoes


  1. Heat a large saucepan on medium heat and add the olive oil and onions. Cook until browned.
  2. Add the capsicum, celery, carrots and garlic cook for 5 minutes until soft and add the chillies and cook for a further 2 minutes.
  3. Add the cumin, paprika, coriander and oregano and cook the spices for about 2 minutes or until fragrant.
  4. Add the mushrooms, zucchini, corn kernels, lentils, pinto beans and tinned tomatoes and bring to the boil.
  5. Reduce the heat and simmer for 25 minutes or until well combined and thick.


  • Garnish with cheese, yoghurt, guacamole, and fresh coriander.
  • Serve on rice, jacket potatoes or with homemade tortilla chips or on their own.

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