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Veggie Chilli



5 portion(s)

Veggie Chilli

  • 1 red onion, halved
  • 2 cloves garlic, peeled
  • 20 g olive oil
  • 1 red capsicum, halved
  • 100 g celery stalk
  • 1 long green chilli, deseeded
  • 1 tbsp coriander seeds
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tbsp ground paprika
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 20 g tomato paste
  • 100 g green lentils, washed
  • 400 g can kideny beans
  • 400 g can black beans
  • 1 tsp Vegetable stock paste
  • 500-600 g water

Recipe's preparation

    Veggie Chilli
  1. Place onion and garlic in mixing bowl. Chop 3 sec/speed 7. Scrape down sides.

  2. Add olive oil and saute for 3 mins/100° C/speed 1.

  3. Add capsicum, celery, and chilli. Chop 5 sec/speed 7. Scrape down sides.

  4. Add spices and saute 2 mins/100° C/speed 1.

  5. Add tomato paste, lentils, beans, and vegetable stock.  Add water being careful not to exceed maximum bowl capacity. Cook for 1 hour/Varoma//speed 1 with measuring cup off and simmering basket on lid to catch splatters.


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Use the veggie chilli the same way you would chilli con carne or shredded beef.  Use as filling for burritos, chimichangas, enchiladas, tacos etc.,

Original recipe: //www.jamieoliver.com/recipes/vegetables-recipes/kerryann-s-chilli-con-veggie/#ZwBy4lp5sBldRtVl.97

Keep some of the onion aside to use in guacamole.

Drain the cans of beans using the simmering basket.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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