This Vegetarian Chilli is an easy, one pot recipe that is full of flavour, low in fat and packed with protein. Serve it with rice, a jacket potato, or sweet potato wedges along with a slice of lime, sliced chilli’s and chopped fresh coriander. Alternatively, in warmer weather, serve simply with a salad. A stockpot is perfect for this recipe as it can go straight from the kitchen to the table for people to help themselves. The Chilli freezes really well so left-overs are not a problem.

Written by Jayne

Kids in the Kitchen

Chopping – The peppers and any additional veg you’d like to add to this chilli need chopping. A fun way to do some chopping, especially with peppers is to use small cookie cutters! Then use a knife to chop the left over pieces. The best way to do this is cut the flesh off the pepper in 4 flat panels, then us a cookie cutter from there fitting in as many shapes as you can. If you don’t have small cookie cutters, don’t worry, use a larger one and cut the finish pieces in half or quarters before cooking.

Measuring – Let the kids measure out the rest of the ingredients, either using the teaspoons/tablespoons or a scale depending on ingredient. For older children you can talk about the different between ml and grams. Why are ml used for liquids and grams used to measure solids? Ask them to ponder this question and try and find the answer themselves!

Serves: 5 

Prep time: 5 minutes

Cooking time: 30-35 minutes

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Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 large or 2 smaller red, orange yellow or green peppers
• 1 x 400g tin of tomatoes
• 1 x 400g tin of red kidney beans
• 1 x 400g tin of chick peas, drained and rinsed
• 2 cloves of garlic, crushed
• 2 teaspoons chilli powder (or more if you like it hotter)
• 1/2 teaspoon ground cumin
• 2 tablespoons tomato puree
• Approximately 200ml of vegetable stock (fresh or from a stock cube)
• 2 tablespoons (vegetarian) gravy granules if a thicker sauce is preferred. (We used Bisto which is surprisingly vegetarian!)
• 350g Quorn mince
• Any left-over mushrooms or fresh tomatoes can be added if desired
• Salt and freshly ground pepper to serve
• A slice of lime, chopped chillis and fresh coriander to serve

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Equipment

• 24cm Copper Tri-ply Stockpot
• Knife
• Chopping board
• Wooden Spoon

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Cooking Method

1. Heat the oil in a stockpot and cook the onion and pepper over a medium heat until soft.
2. If you have any mushrooms and fresh tomatoes add these and cook over a low heat for approximately 5 minutes.
3. Add the rest of the ingredients except the Quorn, stir to combine and let simmer for 10-15 minutes to allow the flavours to infuse.
4. If needed, add the gravy granules to thicken the sauce.
5. Add the Quorn and once the mixture is back to a simmer cook for a further 5-10 minutes.
6. Serve with desired side and topping. Enjoy!