Veggie Chilli

Abi Reid baking away,  reducing food waste across South Yorkshire
Abi Reid
22 Oct 2023

A fabulous, family friendly recipe from our Love Food Hate Waste chef, Clover Hutson.


This tasty chilli is great made with the family's favourite veg or for using up any leftover veggies.  This brilliant recipe is ideal for batch cooking, simply portion it into tubs after cooking, label and freeze!

A black and white bowl full of chunky veggie chilli and a second portion in a sealed plastic tub ready for the freezer


Makes: 8 servings

Prep time: 20 minutes

Cooking time: 35 minutes



2 tbsp oil
2 onions chopped
3 carrots diced
2 leeks diced
2 peppers diced
2 courgettes diced
1 aubergine diced
2 cloves garlic finely chopped
2 tbsp chilli powder
1 tbsp cumin powder
1 can of kidney beans in chilli sauce
1 can of cannelini beans
2 cans of chopped tomatoes
2 tbsp tomato puree
200 ml veg stock
Salt and pepper



  1. In a large saucepan warm some oil and add the onion, carrot, leeks, peppers, courgettes and aubergine.
  2. Soften these for 5 minutes on a medium heat.
  3. Now add everything else, stir well and leave to simmer for 30 minutes, check everything is cooked after that time, cook a little longer if needed.
  4. Cool completely before putting tubs and freezing.
  5. Defrost fully and reheat well before serving.

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