What we're making
Veggie chilli

Easy Veggie Rainbow Chilli - this bright and colourful dish is perfect for getting your kids to Eat the Rainbow and great for batch cooking. Feeds 4-6 people. Can be made with mixed frozen vegetables which are super budget friendly. 



OK, I'm bias. I work here! All the same, this is a great easy recipe packed with lots of good veg and non-meat protein. Getting my kids involved in cooking this, also helped with reducing the 'I don't eat this or that' which I usually contend with. I served this with tacos, guacamole, a little grated cheese and yogurt (could use sour cream). My lot preferred filling soft wraps and eating them with their hands. Getting the kids involved certainly made this one a success in my house. Also, it makes a change from meat.

Tue, 09/17/2019 - 10:15 Permalink
What you'll need


2 tbsp olive oil

1 onion, chopped

1 red pepper, chopped (can be frozen)

1 yellow pepper, chopped (can be frozen)

2 medium carrots, chopped (can be frozen)

2 celery stalks, chopped

1 courgette, diced

4 garlic cloves, grated

2 tsp chilli powder

1.5 tsp paprika powder

1 tsp dried oregano

1tsp ground cumin

1 large can chopped tomatoes

1 can kidney beans

1 can mixed beans ( can be in tomato or chilli sauce)

250ml vegetable stock

Pinch of salt



Large saucepan

Chopping board

Sharp knife

Wooden spoon

How to do it

1. In the large sauce pan heat the olive oil, add the chopped onion, peppers, courgette, carrot, celery and salt. Stir to combine and cook for 7-10 mins until onion is soft.

2. Add the garlic, chilli powder, paprika, cumin and oregano. Cook for a further minute.

3. Add the canned tomatoes, beans and vegetable stock. Bring to a boil, then let simmer for 30-40 mins adding more stock if too thick. 


Serve with rice, baked potato or in taco shells. Garnish with grated cheese, chopped coriander, chopped chillis (optional) and plain yogurt.

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