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Quick vegetarian chili

Quick vegetarian chilli

Total Time
25 min
15 min
10 min
You gotta love a hearty, vegetarian chilli that comes together in just 20 minutes. No need to simmer on the stovetop for hours! Stock up on canned beans, corn, and tomatoes so you can make this super-fast, one-pot meal whenever the temptation hits. Just be sure that you use a heavy, sturdy pot, or the chilli can burn easily. If it starts to stick to the pan, reduce the heat and stir constantly.


Extra virgin olive oil

2 tsp


1 clove(s), crushed

Canned diced tomatoes

1 400g can, (1 x 400g can)

Canned red kidney beans, rinsed, drained

1 400g can, (1 x 400g can)

Canned corn kernels, rinsed and drained

1 420g can, (1 x 420g)

Tomato puree

1 can(s), (1 x 410g can)

Chilli powder

1½ tsp

Dried oregano

½ tsp

Dried chilli flakes

½ tsp

Onion flakes

¼ tsp

Extra light cheddar cheese

¼ cup(s), grated, (30g)


  1. Heat oil in a large saucepan over medium heat. Cook garlic, stirring, for 1 minute or until fragrant. Add diced tomatoes, beans, corn, tomato puree, chilli powder, oregano, chilli and onion flakes and stir to combine. Season with salt and pepper.
  2. Increase heat to high and bring to the boil. Cook, stirring often, for 5 minutes or until thickened. Serve chilli sprinkled with cheese.