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Homemade Veggie Chilli

Published Wednesday, 11 June, 2014 by Jordan

Easy to make, delicious and medium hot vegetarian chilli. serves between 3-4



  • • 1 can refried pinto beans
  • • 1 small onion chopped roughly to size preference
  • • 6 button mushrooms chopped into large chunks
  • • 2 cans chopped tomato
  • • 1 can lentils
  • • 1-2 cans kidney beans
  • • 4 red chili peppers with seeds removed, sliced into small pieces
  • • 1 shake cajun style mix seasoning
  • • large handful of spinach
  • • olive oil


1. in a pan, cook onion in olive oil until half cooked (soft but not clear)

2. add in mushrooms. Cook until mushroom is cooked through

3. in a pot, with a splash of olive oil add chopped tomato, seasoning and kidney beans. Heat for approximately five minutes, stirring periodically

4. add lentils into pot, heat and stir for another two minutes

5. mix in cooked onion and mushroom

6. add in chili’s and refried beans, mix well until refried beans have thickened whole mix with no lumps

7. stir in spinach and heat until spinach has gone loose and dark green


  • 4 years ago

    Really tasty and good for freezing. Good if you're on a budget!

  • Parry 4 years ago

    Refried beans sometimes aren't vegetarian, so look out for that..

  • VegeOnTheTable 4 years ago

    Yum! I might make a tomato/corn/coriander salsa to have on the side with this. Love how simple it is!

  • Arushi Singh 5 years ago

    Easy and nice

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