Click to Print Easy Vegetarian Chilli Rustle up our easy vegetarian chilli. Its a great recipe for batch-cooking – you can easily double it if you have a pan big enough, and freeze the rest. Serves - 8 Heat 0 (1-5) Rating - 4 (1-5) Prep Time 25 Minutes Cooking Time 55 Minutes Ingredients 2 Tablespoon Vegetable Oil 2 Carrots, finely chopped 2 Celery Sticks, finely chopped 2 Onions, finely chopped 2 Teaspoon Dried Mixed Herbs 2 Garlic Cloves, finely grated 1 Red Pepper, sliced 1 Green Pepper, sliced 3 Teaspoon Chilli Powder 2 Teaspoon Paprika 2 Tablespoon Tomato Puree 400 Gram Red Kidney Beans 400 Gram Black Eyed Beans 800 Gram Chopped Tomatoes 400 Ml Vegetable Stock Method Heat the oil in a large saucepan over a low-medium heat and fry the carrots, celery, onions and mixed herbs for 10-12 mins, stirring occasionally until the veg is soft but not golden. You may need to add a splash of water if the veg starts to catch. Stir in the garlic and both peppers, and cook for a further 5 mins until the peppers begin to soften. Sprinkle in the chilli powder and paprika, turn up the heat to medium, then stir and cook for 1 min. Mix in the tomato purée and cook for a further 1 min, then pour in all of the beans, the tomatoes and stock. Stir well, bring to the boil, then reduce the heat to a simmer. Cook for 25-35 mins until the beans are tender and the sauce has thickened. Serve with rice, grated cheddar and soured cream, etc.