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Chunky Veg Chilli

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is so simple, adaptable and can be as cheap or expensive as you like. Its tasty and can be used with pasta, rice or a jacket potato.

This is so simple, adaptable and can be as cheap or expensive as you like. Its tasty and can be used with pasta, rice or a jacket potato.

Ingredients

Serves: 4

Metric Cups
  • 8 tomatoes (or tin of chopped)
  • 1 vidalia onion
  • 2 cloves garlic
  • ½ red pepper
  • 2 sticks celery
  • 1 courgette
  • 1 carrot
  • 8 mushrooms
  • tomato puree
  • 1 chilli
  • 1 handful fresh coriander (chopped)
  • vegetable stock
  • sour cream
  • 8 tomatoes (or tin of chopped)
  • 1 vidalia onion
  • 2 cloves garlic
  • ½ red bell pepper
  • 2 sticks celery
  • 1 zucchini
  • 1 carrot
  • 8 mushrooms
  • tomato puree
  • 1 chile
  • 1 handful cilantro (chopped)
  • vegetable broth
  • sour cream

Method

Chunky Veg Chilli is a community recipe submitted by realmripple and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Chop and fry the onion and the garlic until softened. Chop the celery and cut the peppers into small chunks. Add these to the pan and allow them to soften.
  • Chop all the remaining vegetables and chilli, add them. Fry for an additional 2 minutes to soften. Add the tomatoes and the puree. Stir everything together, and add some vegetable stock.
  • Allow the pan to simmer for about 10 minutes. Keep an eye out on the water level, add more stock if needed. Serve on top of rice, pasta or a jacket potato, with some sour cream mixed with the chopped corriander.
  • Chop and fry the onion and the garlic until softened. Chop the celery and cut the peppers into small chunks. Add these to the pan and allow them to soften.
  • Chop all the remaining vegetables and chile, add them. Fry for an additional 2 minutes to soften. Add the tomatoes and the puree. Stir everything together, and add some vegetable broth.
  • Allow the pan to simmer for about 10 minutes. Keep an eye out on the water level, add more stock if needed. Serve on top of rice, pasta or a jacket potato, with some sour cream mixed with the chopped corriander.
  • Additional Information

    This mixture is ideal to freeze, and only takes a couple of minutes to reheat.

    This mixture is ideal to freeze, and only takes a couple of minutes to reheat.

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