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Veggie bean chilli

Veggie bean chilli image
Difficulty Medium
Preparation 0 min
Cooking 1:30 h


4 servings
    • 2   tins
    • 1  
    • 2  
    • 4  
    • 4  
    • 2  
    • 1   tbsp
    • 1   tsp
    • 400   g
    • 1   cube
    • 400   g
    • 400   g
    • 30   g
    • 100   g
  • For the garlic yoghurt

    • 150   g
    • 1  


    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 biteand fry for a further 10 minutes, stirring regularly to start to soften the vegetables. Add the garlic and spices including paprika forwarmthand chilli for kickand 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 colourand 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.