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Vegetable Chilli

Preparation: 10 mins

Cooking: 20 mins

Serves 4, costs under £3.00


  • 1 Onion (150g) (Medium sized)
  • 1 Tins Chopped Tomatoes (400g)
  • 2 Tablespoons Tomato Puree (30g)
  • 2 Teaspoons Chilli Powder (6g)
  • 1 Green Pepper (160g)
  • 1 Red Pepper (160g)
  • 6 Mushrooms (60g)
  • 1 Courgette (100g) (Medium)
  • 1 Tins Kidney Beans (400g)
  • 1 Tablespoons Vegetable Oil (10g)
  • 1 Pinch Ground Black Pepper (0) (For Taste)
  • 1 Mugs Rice (300g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Peel and chop the onions, slice the mushrooms, courgette and peppers. Drain and rinse the kidney beans.
  2. Heat oil in a pan and add the onion. When the onion starts to turn brown add the mushrooms, courgette and peppers and cook for 5 minutes.
  3. Add the drained and rinsed kidney beans, tomato puree, chopped tomatoes and chilli powder, bring the sauce to the boil, then cover and lower the heat and simmer gently for 5- 10 minutes. Give it a good stir from time to time.
  4. Meanwhile bring two mugs of water to the boil, add the rice and follow instructions on the packet for cooking.
  5. Add black pepper to taste and serve with rice.

Nutritional Information