Veggie Chilli

I love chilli, The flavours and textures and colours are so enjoyable. However with my IBS I cannot tolerate onions, which happens to be the base of most chilli recipes. This recipe has taken a few years to perfect and has a secret ingredient which gives it a little bit of something special.

And just because this recipe is onion free does not mean it compromises in any way on flavour. You can make it as spic or mild as you wish, I am about mid range with my spices as I love flavour but too much chilli can upset my gut Follow your intuition with how much to use and enjoy this nutritious tasty meal with friends or family, or keep it all to yourself and portion up for future reference as this can be frozen once made up.

Also as it is meat free it doesn’t sit as heavy on your gut meaning that this recipe will fill you with energy rather than deplete it.

Print Recipe

Veggie Chilli

Course

Main Meals

Cuisine

Dairy & Gluten Free, Vegetarian

Keyword

IBS Friendly Recipe

Prep Time

20 minutes

Cook Time

30 minutes

Servings

4 portions

Ingredients

For The Sauce

• 1 tbsp Olive Oil
• 1 tin Chopped Tomatoes I used organic
• 1 small Carrot grated
• 1/2 fresh chilli Or chilli flakes to taste
• 1/2 Red Pepper
• 1/2 Yellow Pepper
• 1/2 Zucchini
• 1 Celery Stick
• 1 tin Kidney Beans I used organic

For the Seasoning

• 1 tsp Smoked Paprika
• 1 tsp Black Pepper
• 1/2 tsp himalayan rock salt
• 1 tsp cumin
• 1 tsp Dried Parsley
• 1/2 Lime Juice
• 4-5 chunks Dark Chocolate I used organic

Garnish

• 1 cup Rice I used basmati
• 1 handful Fresh Coriander or parsley if you prefer
• 8 tortilla chips I used gluten free corn tortillas

Course Main Meals Cuisine Dairy & Gluten Free, Vegetarian Keyword IBS Friendly Recipe Prep Time 20 minutes Cook Time 30 minutes Servings 4 portions Ingredients For The Sauce 1 tbsp Olive Oil 1 tin Chopped Tomatoes I used organic 1 small Carrot grated 1/2 fresh chilli Or chilli flakes to taste 1/2 Red Pepper 1/2 Yellow Pepper 1/2 Zucchini 1 Celery Stick 1 tin Kidney Beans I used organic For the Seasoning 1 tsp Smoked Paprika 1 tsp Black Pepper 1/2 tsp himalayan rock salt 1 tsp cumin 1 tsp Dried Parsley 1/2 Lime Juice 4-5 chunks Dark Chocolate I used organic Garnish 1 cup Rice I used basmati 1 handful Fresh Coriander or parsley if you prefer 8 tortilla chips I used gluten free corn tortillas

Instructions

1. Heat the oil in a deep pan on high. Add in the chopped tomatoes and finely grated carrots, finely chopped chilli and the seasoning.
2. Cook these down until the carrots are soft and the chocolate has melted. Take off the heat and blend to form a smooth sauce.
3. Chop the peppers, zucchini and celery into small bite sized chunks. Add the sauce back into the pan and simmer these veggies for 5 minutes.
4. Cook the rice according to the instructions. I normally use two cups of water per one cup of rice, add some salt and bring to the boil then simmer for 8 - 10 minutes. Then leave to one side.
5. Next add in the kidney beans having drained and rinsed these. Story and continue to cook for a further 10 minutes until all the flavours are combined.
6. The rice and chilli should be ready a the same time. Serve in a bowl adding the fresh coriander and tortilla chips.

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