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Homemade Vegan Chilli
An indulgent homemade chilli, packed with seasonal vegetables and a hint of zesty lime.
30ml extra virgin olive oil
2 medium red onion, chopped
1 large red capsicum, chopped
3 medium carrots, chopped
2 stalks celery, chopped
4 garlic cloves, finely chopped or minced
2 tsp chilli powder - or to taste
2 tsp ground cumin
1 ½ tsp smoked paprika
1 tsp dried oregano
800g (2 tins) chopped tomatoes
400g tin of black beans, rinsed and drained
400g tin of pinto beans, rinsed and drained
30g MAGGI® Vegetable booster
1 bay leaf
1–2 tsp lime juice, to taste
1 tbsp chopped coriander
Chopped fresh coriander, sliced avocado,
tortilla chips, vegan sour cream or vegan crème
fraiche and grated vegan cheddar cheese.
Heat the oil in a large heavy bottom pot.
Sauté the onions and celery for 3 minutes, add the carrots and capsicum and sauté for another 8 minutes.
Add the garlic, chilli powder, cumin, smoked paprika and oregano.
Cook for approximately 2 minutes.
Add the tinned tomatoes, tinned beans, bay leaf, water and MAGGI® Vegetable Booster.
Gently simmer for 30 minutes stirring occasionally.
Add the chopped coriander, stir to combine, and then mix in lime juice according to taste.
Garnish individual portions and serve.
For a thicker consistency, remove 1 ½ cup of the chilli from the pot and place in a blender blend until smooth and then add it back into the pot.
Serve over rice for a heartier meal
For a non-vegan/vegetarian option, add shredded chicken
Chunky Tomato Salsa on Beef Sliders
Vegan Quinoa and Vegetable Tartlet
Seafood Bouillabaisse with Black Garlic Mayonnaise and Crostini
NESCAFÉ Soy Smoothie
Contact us with questions about products or services.
1800 20 30 50
1800 20 30 50
Nestlé Golden Chef's Hat Award