One pot veggie and bean chilli - Base recipe
8 serves
15 m
45 m
Introducing our 'One pot veggie and bean chilli' recipe, a part of our heart-healthy Batch Cooking collection, designed to simplify your meal prep routine.
The recipes in this collection are carefully developed to help you enjoy a balanced meal plan while saving you time. Start with this base recipe and use it to make two meals - one to enjoy now and another to refrigerate or freeze for later.
Indulge in a hearty dinner tonight with our 'Vegetarian chilli tortillas', then easily store away another portion for our 'Vegetarian chilli and rice'. It's the ideal choice for those busy evenings when cooking from scratch feels like an impossible task. Let our recipe collection inspire you to conquer weeknight dinners with ease, one deliciously convenient meal at a time.
Ingredients
- 1 tablespoon olive oil
- 2 red onions, chopped
- 3 cloves garlic, crushed
- ½ butternut pumpkin (750g), peeled, cut into
- 2cm pieces
- 2 capsicums, coarsely chopped
- 2 tablespoons Mexican chilli spice blend
- 2 x 400g cans no added salt chopped tomatoes
- 700g jar tomato passata
- 3 x 420g cans no added salt Mexican 3 bean
- mix, drained, rinsed
- 1 cup coarsely chopped coriander leaves
- 2 tablespoons pepitas, toasted
Method
Step 1
Heat oil in a large, deep pot or flameproof casserole dish over medium heat. Add onion and garlic. Cook, stirring occasionally, for about 5 minutes, until light golden.
Step 2
Add pumpkin, capsicum and spice blend. Cook, stirring occasionally, for about 5 minutes, until fragrant and vegetables are coated with spice.
Step 3
Stir in tomatoes, passata and 1 cup water. Bring to the boil. Reduce heat. Cover and gently boil for 20 minutes or until pumpkin is almost tender. Stir in beans. Simmer uncovered for a further 15 minutes or until thick. Remove from heat. Stir in coriander.
Step 4
Transfer half the veggie and bean chilli to a large freezer-safe container (or divide into smaller containers) and set aside to cool. Label, date, then seal and refrigerate for up to 5 days or freeze for up to 4 months.
Tips
- Check labels on passata and choose the brand lowest in sodium.
- Use the 1 cup water in step 3 to rinse out tomato cans and passata jar before adding to pot.
- Mexican chilli spice blend is less spicy than regular chilli powder and is available from the herb and spice section in supermarkets. Alternatively, use the Heart Foundation’s Mexican spice blend
