A Big Veggie Chilli | DonalSkehan.com
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A Big Veggie Chilli

December 15

Making a vegetarian chilli con carne is surprisingly simple; replacing beef or pork with grains like lentils and quinoa makes for a deliciously light, yet rich and filling meal. You might be thinking it’s not going to fool you or the meat eater in your life, but I promise when you serve it up with a spicy smoky corn salsa and all the other accompaniments, nobody will have any complaints!

  • serves Serves 6
  • time 1 hour


  1. 1. Heat the oil in a large, heavy based casserole. Fry the onion, carrot and celery for 10 minutes until softened. Add the sweet potato and garlic and cook for a minute more.
  2. 2. Add the spices and cook for a minute before adding the chipotle. Stir through the tomatoes along with a splash of water. Cover and simmer gently, for 30-40 minutes until the vegetables are tender.
  3. 3. Once the sweet potato is tender and the sauce thick and rich, add the lentils and beans, stir through and simmer until heated through.
  4. 4. To serve, add to bowls, top with a good dollop of soured cream, tortilla chips, cheddar and coriander leaves.


2tbsp olive oil

1 large onion, finely chopped

1 carrot, finely chopped

2 stick celery, finely chopped

1 large sweet potato, peeled and cut into 2cm chunks

3 cloves garlic, finely grated

2tsp each ground coriander and cumin

Pinch ground cinnamon 

2 x 400g tin chopped tomatoes

1tbsp chipotle paste

250g pack cooked puy lentils

1 x 400g tins mixed beans, drained and rinsed

soured cream and tortilla chips to serve 

100g cheddar cheese, grated

Handful fresh coriander leaves