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Veggie chili

It's officially autumn and keep craving some comforting dinner, even during the week. There's something about chili that makes you instantly feel better. At least for me! :)


  • 200g veggie minced "meat" (LIDL or Garmet Gourmet)

  • 200g canned tomatoes

  • 250g red kidney beans

  • 1 onion minced

  • 2 garlic cloves minced

  • 1 tsp oregano

  • 1 tsp paprika

  • 1 tsp cumin

  • 1 tbsp of butter (vegan if needed)

  • 2 tbsp of tomato paste

  • 1/2 chili minced (red or green - depending on how spicy you like it)

  • 1 tbsp of soy sauce

  • salt to tast

Instructions: 1 - Add butter to a wok and once it's hot, add the minced veggie meat. With the help of a spoon, try to break it as much as possible and sautée for 4-5 minutes.

2 - Next, add garlic, onion, tomato paste and oregano and mix it really well. Cook until the onion is translucent and if needed, add more butter.

3- Now it's timet o add the canned tomatoes, paprika, cumin, chili and mix well again. Straight from here, you can also add the beans, soy sauce and around 3/4 cup of water. Adjust salt to taste.

4 - Cover the wok and let it simmer for 15 minutes or until the consistency is just right. It should not be too dry or to watery.

5 - To serve add cheddar cheese, skyr yogurt, fresh coriander and some tortilla chips.

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