"Champion" vegetable chilli

Posted on in recipes with tags chilli.

This is a derivative of my beef chilli recipe. Serves 6 or so.


  • Vegetable oil
  • 6tsp cumin
  • 4 medium onions, chopped
  • 4 cloves garlic, chopped or pressed
  • 1-2tsp mustard powder
  • 1-2tsp chilli powder
  • 1-2tsp black pepper, ideally freshly ground
  • 2 veg stock cubes
  • 4tsp oregano
  • 2tsp rock salt
  • 2 capsicum (peppers), chopped
  • 3 medium tomatoes, chopped (optional but recommended)
  • 2tsp malt vinegar
  • 2x 400g tin of chopped tomatoes
  • 2dsp (approx) tomato ketchup
  • 1x 400g tin of kidney beans (or use dry beans instead of tinned, but if so you MUST pre-soak them overnight)
  • 1x 400g tin of chick peas, mixed beans or similar.


  1. Heat the oil. Don't be stingy with it.
  2. Add 4tsp cumin, onions and garlic. Fry well, until they're just going soft.
  3. Add the rest of the cumin, mustard, chilli powder, pepper, crumbled stock cubes, oregano, salt, capsicum, and fresh tomato. Fry for a few minutes; the tomatoes (if you're using them) will start to go mushy.
  4. Add the vinegar, tinned tomatoes and ketchup. Cook for a few minutes. As you're doing so, slowly add about 200ml water. (I like to rinse the last dregs out of the tinned tomatoes.)
  5. Add the kidney beans and chick peas. Simmer for about 30 minutes.
    • Start with the lid off to let it reduce, but don't let it dry out too much; keep it runny.
    • STIR REGULARLY or you risk burning it to the bottom of the pan.