The Art to a Vegetarian Chilli



an open mind

a good sense of taste


- listed in order of cooking -

  • one onion - red or white (peeled/chopped/diced)
  • celery or leeks - (washed/peeled/chopped/diced)
  • garlic clove (peeled/crushed)
  • 2 tin of tomatoes - personal preference whether whole or chopped
  • seasoning(pepper/salt/chilli/paprika)
  • tomato paste - a squirt or two
  • 1 tin of kidney beans - (drained/washed)
  • 1 kid of butter beans - (drained/washed)
  • a cup of boiled water
  • half a cup of lentils
  • finely chopped mushrooms (optional)


example of a pan - note the high walls
  1. dash of vegetable oil in a hot pan
  2. add in onions, leeks, celery until transparent and covered in oil
  3. add garlic and stir for a few moments
  4. add in tomato tins
  5. add seasoning
  6. and tomato paste
  7. wait until bubbling
  8. add in kidney/butter beans
  9. always stir or it will burn at the base!
  10. when all ingredients have sort of infused together add in boiling half cup of water
  11. boil together for 5 mins
  12. add lentils
  13. stir regularly
  14. when the chilli liquid has boiled down to a thick consistency then it should be done! this will take about 30 mins


The Feast of Acheloüs Artist: Peter Paul Rubens

Serve with a carbohydrate:

  • cous cous is nice and light
  • rice is more traditional and sticky
  • pasta (is not recommended)


  • cheese (cheddar or feta)
  • sour cream (if chilli is hot)
  • guacamole (if a mexican theme is in order)


Make at least 2 days in advance for a rich and heavy flavour hmmmmm

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