vegetarian chilli

vegetarian chilli

vegetarian chilli

Meat-free comfort food doesn't get any better than this easy vegetarian chilli dish.

  • 45 mins
  • 4
  • Intermediate


  • 30ml olive or avocado oil
  • 1 onion, chopped
  • 1 chilli, deseeded and finely chopped
  • ½ red pepper, chopped
  • 3ml ground cinnamon
  • 5ml ground cumin
  • 2 garlic cloves, crushed
  • 1 ½ cups cooked IMBO Red Speckled Beans
  • 1 ½ cups cooked IMBO Brown or Red Lentils
  • 410g tin chopped tomatoes
  • 15ml tomato paste
  • 5ml sugar
  • 60ml parsley, chopped


  1. Heat the oil on medium and sauté the onion, chilli and red pepper. Add the cinnamon and cumin and cook for a further 2 minutes. Reduce heat to low.
  2. Add the garlic, beans, lentils, tomatoes, tomato paste and sugar. Season. Cover and simmer for about 20 minutes until fairly thick. Stir in the parsley.

Sponsored by Spekko and IMBO for the dinner a day newsletter series. 


Serve with Spekko Long Grain Parboiled Rice.

Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.