Vegetarian Chilli

A hearty vegetarian chilli ‘con carne’ packed with beans and vegetables with those classic smoky sweet flavours.


500g diced sweet potato
200g diced button mushrooms
½ packet baby sweet capsicums, sliced
3 spring onions, diced finely
100ml vegetarian beef stock
1 tin diced tomatoes
1 tin black beans or red kidney beans
3 tablespoons Mexican spice mix
2 teaspoons chilli powder
1 large clove garlic, finely diced
Olive oil


Heat olive oil in a large frypan on medium heat and add spring onions. When onions are transparent add sweet potato and mushrooms and cook until browned. Add sliced capsicums, diced tomatoes and garlic and saute for 3-4 minutes. Add spice and chilli powder and stir well and saute for a minute or two. Add black beans (or kidney beans), tinned tomatoes and beef stock. Stir to combine well, bring to the boil. Reduce heat and let simmer for 20 minutes until liquid is reduced and flavours have combined.

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