Chilli Con Veggie

Chilli Con Veggie

Chilli Con Veggie, Broke Vegan: Over 100 plant-based recipes that don’t cost the earth by Saskia Sidey. Photography by Jo Sidey.

er 100 plant-based recipes that don't cost the earth by Saskia SideyWe all want to help do our bit to save the planet by moving towards a plant-based diet, but let’s face it: eating vegan can be expensive.

With over 100 plant-based recipes using supermarket staples along with hints and tips for making your food go further, Broke Vegan will have you cooking meals time after time that save money and save the planet. From easy weeknight meals ready in 20 minutes to feeding a crowd on a budget or saving bags of time and money by batch cooking, Broke Vegan has got you covered.

Whether you’re taking part in Veganuary for the first time, making the move from veggie to vegan or just trying to make your money go further, Broke Vegan will bring variety and flavour to your meals without having to spend a fortune.


BREAKFAST & BRUNCH including: Speedy sourdough, any berry muffins, frozen smoothie bowl.

BATCH COOKING including: Confit tomatoes, chilli con veggie, sticky sweet aubergines

READY IN 20 including: Kimchi pancakes with dipping sauce, cauliflower nuggets, back of the fridge fritters

IMPRESS A CROWD including: Pizza 5 ways, any vegetable tart

SOMETHING SWEET including: Chocolate mousse, lemon, coconut & cardamom cake, leftover porridge flapjacks

Broke Vegan: Over 100 plant-based recipes that don’t cost the earth is available at Amazon.com and Indigo.ca.  


Chilli Con Veggie

This gently spicy, incredibly hearty stew is great served over rice or used to load fries. You can really add whatever vegetables you have to hand; some finely chopped carrot, aubergine, courgette or red pepper would bulk it out further. You could also use any kind of bean here: cans of mixed beans are great, or swap out half the kidney beans for black beans, or make a white bean chilli con veggie instead. 

serves 8–10 

3 tablespoons extra virgin olive oil or regular olive oil

500 g (1 lb) chestnut mushrooms, finely chopped

1 large onion, finely chopped

1 celery stick, finely chopped

3 garlic cloves, finely chopped or crushed

1 red chilli, finely chopped, deseeded if you prefer less heat

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon smoked paprika

2 tablespoons vegan bouillon powder 

1 teaspoon caster sugar

2 x 400 g (13 oz) cans chopped tomatoes

2 x 400 g (13 oz) cans red kidney beans, drained and rinsed

salt and pepper

To serve (optional)

1–2 avocados, halved, peeled, pitted and finely sliced

coriander sprigs

lime wedges

In a large casserole dish or saucepan, heat the oil over a medium heat. Add the mushrooms and cook for
5–6 minutes until golden. 

Add the onion and celery and cook for a further 10 minutes until translucent and soft. Add the garlic and chilli and cook for 1 minute, then add the ground spices and cook for 1 minute until fragrant. 

Add the vegan bouillon powder, sugar and tomatoes. Bring to the boil, then reduce the heat to a simmer for 20–30 minutes until the sauce has begun to reduce. Add the beans and cook for a further 10 minutes, then taste and adjust the seasoning. Serve with avocado slices, coriander and lime wedges, if you like.

This will keep in the refrigerator for 4 days or, in portions, in the freezer for up to 6 months.

Recipe reprinted with permission from Octopus Publishing Group Ltd.

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