Vegetable Chilli

I love chilli and it’s one of the things I make most often. The picture above shows this recipe using kidney beans but I have since discovered black beans (aka turtle beans) and now much prefer them to kidney beans in a chilli. Of course you can adjust the amount of chillies depending on how hot you like it and what is available.

Chilli works really well in a slow cooker and I sometimes prepare it the night before and then leave it in the slow cooker on low all day the next day.

This recipe was inspired by the Chilli Up North Blog.  Also see my 3 Bean and Stout chilli which has replaced this as my favourite chilli recipe.


olive oil
2 red onions (chopped)
2 large carrots (chopped)
2 sticks of celery (chopped)
1 large green pepper (chopped)
1 large red pepper (chopped)
8 cloves of garlic (crushed)
4 mixed chillis (sliced)
2 scotch bonnet chillis (sliced)
1 or 2 dried naga chillis (chopped fine)
1 small tin of sweetcorn (drained)
2 x 400g tins of chopped tomato
1 tin of black beans or kidney beans (rinsed & drained)
1 tablespoon of tomato puree
5 teaspoons of paprika
1 teaspoon of cumin
1/4 teaspoon of cinnamon
Salt and pepper to taste
1 teaspoon of honey
Generous splash of red wine
2 bay leaves
2 cubes of dark chocolate (optional)


1. Heat a large pan and add some olive oil, cook the onions, carrot, celery and peppers for 5 mins until everything is soft.
2. Add the crushed garlic, chillis and sweetcorn and cook for a couple more mins.
3. Add the tomatoes, beans, tomato puree, paprika, cumin, cinnamon, salt, pepper, honey, wine and bay leaves and bring up to boiling point.
4. Put it in the slow cooker and cook for 8-9 hours on low.
5. Just before serving, check your seasoning and adjust if necessary, grate the chocolate into it and stir. Adjust the heat with your favourite chilli sauce if required (I like Firefoods Infinity Sauce).

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