Veggie Chilli Recipe

Chef, Loz Atkinson, has shared this recipe for a tasty chilli that is good for you and easy to make! It takes around 40 minutes to prepare and serves four people. Plus, you can get 10% off all the ingredients at your local Scotmid. 

Photo of veggie chilli in bowl on table.


  • 1 medium white onion
  • 1 red pepper
  • 1 green pepper
  • 1 large clove of garlic
  • ½ punnet of closed cup mushrooms
  • 2 cans chopped tomatoes
  • 1 can kidney beans (rinsed well in cold water)
  • 1 TBSP maple syrup (or white sugar)
  • 1 TBSP cooking oil
  • ½ TBSP chilli powder
  • ½ TBSP cumin, or paprika (optional)
  • ½ TBSP oregano (optional)


  1. Finely dice the onions into 1cm chunks.
  2. De-seed the peppers and cut into 2 cm chunks.
  3. Skin and then mince or finely chop the garlic clove.
  4. Skin and slice the mushrooms length ways down the stalks.
  5. Heat the cooking oil in a large pan. Add the diced onions. Cook for 2 minutes on a low to medium heat until translucent. Add the minced garlic and cook for a further 30 seconds stirring regularly. Add the chilli powder and cumin and cook for 1 minute continuing to stir.
  6. Next add the mushrooms and the peppers, cook on a medium heat for 5 minutes or until they start to soften.
  7. Add the chopped tomatoes; allow to heat through for 5 minutes before adding 1 TBSP of maple syrup. Finally add the kidney beans. Simmer for 20 minutes on a low to medium heat. Add the oregano at the end to give a more authentic Mexican flavor.
  8. Season with salt and pepper to taste. 
  9. This is a versatile dish, which can be served with white rice, on a baked potato or baked sweet potato, fajitas, burrito wraps or nachos. Also ideal for home freezing (up to 3 months), just allow to cool in portioned Tupperware before popping in the freezer.