Veganuary – Vegetarian Chilli


veg chiliThis recipe is taken from Easy Entertaining with Jane Asher.


1 x 675g cauliflower

2 tablespoons vegetable oil

1 large onion, chopped

1 tablespoon mild chilli powder

1 teaspoon ground cumin

1 teaspoon ground coriander

salt and black pepper

1 x 400g tin red kidney beans

1 x 400g tin cannellini beans

1-2 tablespoons chopped parsley to garnish


Remove the stalks from the cauliflower and cut it into florets.  Cook in boiling water for 10-15 minutes or until tender but not mushy.

Meanwhile, heat the oil in a saucepan, add the onion, spices and seasoning and cook for 5-10 minutes.  Drain the red kidney beans and add them to the onions.  Leave to cook over a low heat, stirring occasionally.  Heat the cannellini beans in a separate pan.

Drain the cauliflower.  Reserve one or two florets for garnish and mix the remaining cauliflower and half the drained cannellini beans with the kidney beans.  Transfer to a serving dish, garnish the corners with the reserved cauliflower and sprinkle the remaining cannellini beans and the chopped parsley over the top.

Serves 6


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