Sheila O'Kelly's Blog

Freelance journalist, sub-editor, and e-novelist

Vegetarian (vegan) chilli – and it’s low fat too

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Serves eight-10

Easy, cheap and low-fat – great crowd pleaser.

You will need a large casserole pot – I use an oval one that is 12″ long by 9″ across and 41/2″ deep.

Don’t let the long least of ingredients put you off trying this – most of them are spices. This takes about a half-hour to prepare and then you have a really delicious (and cheap) meal for a crowd. I usually serve it with salad, tacos and guacamole. Sometimes I also serve bread, brown rice or baked potatoes.


  • 4 tbsp extra virgin olive oil
  • 500g onions, chopped finely (I use organic)
  • 4 cloves garlic, crushed
  • Peppers, carrots, mushrooms (500g total weight), chopped very small – I use the food processor
  • 1 tsp dried basil
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp hot chilli powder
  • 1/2 tsp cayenne
  • two tins tomatoes, chopped (2 x 400g)
  • two tins kidney beans (2 x 400g – including water)
  • 6 tbsp red wine
  • 4 tbsp tomato puree
  • juice of 1 lemon
  • 120g bulghar (essential! – this is sometimes called cracked wheat)
  • vegetable stock cube dissolved in 1 pint water, or Marigold bouillon powder. Also add the liquid from the kidney bean cans.
  • Salt and pepper to taste
  • Pinch of sugar

How I do it

  • Cook onions in the olive oil at low heat for 15 minutes.
  • Add garlic and cook for another couple of minutes.
  • Turn heat up high and add spices. Cook for minute or two stirring to avoid burning.
  • Add veg and stir to coat in spices and oil.
  • Add rest of the ingredients.
  • Bring to the boil, then reduce the heat and simmer on very low heat with lid off for about 50 minutes.

Written by SOKNH

September 7, 2009 at 15:57

Posted in Main courses, Recipes

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