Vegetarian Chilli Recipe

The chilli includes curry powder, red kidney beans and brown rice all good natural sources of iron. The butternut squash and carrots are rich in Vitamin A. The red kidney beans and chickpeas are also natural sources of folic acid (folate) an essential nutrient for your developing baby.

Recipe for Vegetarain Chilli

  • Makes 8 portions
  • Cook all in one pot (although you will need separate pot for brown rice)
  • Can be frozen
  • Cooking Time: 30 – 45 minutes


2 tins of chopped tomatoes
1 tin of chick peas
2 tins of red kidney beans
1 large courgette (zucchini), chopped
1 small butternut squash (or half a large one), chopped
1 red pepper, sliced
½ yellow or green pepper, sliced
1 large carrot, sliced
1 large onion, chopped
2 cloves of garlic
Handful of fresh oregano (or 2 tea spoons of dried)
3 table spoons olive oil
Salt & black pepper to taste
1 tablespoon paprika
1½ Tablespoon chili powder
Optional: Sour cream, cheese & coriander for garnish


  1. Peel and chop vegetables.
  2. Add olive oil to large pan;  heat to a medium heat and sauté garlic, onion, peppers, courgette and butternut squash for a couple of minutes to soften.
  3. Add some salt (ignore salt if feeding to weaning baby / toddler).
  4. Rinse chickpeas and red kidney beans in water. Add to pan along with paprika, chili powder, oregano and some black pepper. Gently saute uncovered (mixing occasionally) until veggies become tender but not soft.
  5. Add tomatoes and carrots. Bring to the boil, then reduce heat and simmer with the lid on for 10 minutes.
  6. If feeding to younger members take out a portion after (when the carrots are soft). Taste the remaining chilli and add more salt and/or cayenne pepper if needed for adults.
  7. Rinse brown rice and follow instructions on packet.
  8. Partially uncover and continue cooking until chilli thickens, approximately 20 minutes.
  9. Serve with brown rice, topped with sour cream and coriander.

You can add cheddar too, but I find the chilli tastes just as good on its own. The chilli can be split into portions, frozen for future meals and is great on baked potatoes or with crusty brown bread for a hearty supper.

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