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2 tins tin chopped tomatoes chopped tomatoes
olive oil olive oil
1 red onions red onion
(finely sliced)
2 red peppers red pepper
(desseded and sliced)
4 beetroot beetroot
(1 cm diced)
4 carrots carrot
(peeled and diagonally sliced)
2 garlic garlic
1 tbsp tbsp paprika paprika
1 tsp tsp chilli flakes chilli flakes
400 g g kidney beans kidney beans
1 cubes cube vegetable stock vegetable stock
400 g g butter beans butter beans
400 g g chickpeas chickpea
30 g g basil basil
100 g g spinach spinach

For the garlic yoghurt

150 g g Greek yoghurt Greek yoghurt
1 garlic garlic

Veggie bean chilli

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1:30 h


With a kick of heat, fire up your midweek meals with this vegetarian bean chilli recipe - perfect for cosy nights in. Serve with two portions of vegetables on the side.

  1. Preheat the oven to 200ºC/180ºC fan/gas mark 6. Heat a glug of oil in a large casserole pot. Add the onion and pepper and fry for 5 minutes until starting to soften. Add the carrots for bite and fry for a further 10 minutes, stirring regularly to start to soften the vegetables. Add the garlic and spices including paprika for warmth and chilli for kick and fry for further 1-2 minutes until fragrant.
  2. Pour in the chopped tomatoes and a tin full of water with the stock cube. Season to taste, add the beans and chickpeas then put a lid on the casserole. Bake for half an hour, then add the beetroot to add colour and cook for a further 30 minutes until the vegetables are tender. Stir in half of the basil and leave to wilt for a couple of minutes. Meanwhile wilt the spinach in a separate pan.
  3. Stir the garlic through the yoghurt, season and serve with the chilli. Garnish the chilli with the remaining basil and serve.