Vegetarian chilli
- Published: 16 Apr 15
- Updated: 18 Mar 24
This is a cross between a Mexican mole and a veggie chilli recipe. Strong, dark chocolate adds richness while walnuts add crunch.
For something a bit different, we also have a veggie chilli topped with a layer of crunchy nachos, or, try our vegan chilli.
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Serves 6-8 -
Hands-on time 20 min, simmering time 20 min, plus soaking and boiling of beans
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Recipe from February 2015 Issue
Nutrition
Nutrition: per serving
For 8 servings
- Calories
- 366kcals
- Fat
- 19.6g (5.5g saturated)
- Protein
- 15.1g
- Carbohydrates
- 33.6g (13g sugars)
- Fibre
- 9.8g
- Salt
- 1.4g
delicious. tips
Luise says: “You can give this dish even more depth by replacing the 250ml water with red wine.”
Make up to 3 days ahead and keep in an airtight container in the fridge. Freeze the cooked chilli for up to 1 month. Defrost and reheat, garnishing at the last minute.
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