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Chunky Veggie Chilli Recipe

Chunky veggie chilli recipe - a super simple dinner that's easy to throw together. Gluten-free and Coeliac-friendly too.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 55 minutes
Author Becky Excell


For the spice blend:

  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp chilli powder
  • 1/2 tsp chilli flakes
  • 1/2 tsp light brown sugar
  • 3 tbsp gluten-free plain flour
  • generous pinch of salt & pepper

For the rest:

  • 2 tbsp garlic-infused oil
  • 2 red peppers chopped
  • 1 large sweet potato or 2-3 small ones, chopped
  • 450 ml gluten-free vegetable stock
  • 1 can 400g chopped tomatoes
  • 3 tbsp tomato puree
  • 1 can 400g kidney beans
  • 2 dried bay leaves

To serve:

  • spring onion greens finely chopped
  • handful of grated cheddar dairy-free if necessary
  • long-grain rice


  • Heat garlic infused oil in a large, lidded pot over a medium heat. Then add in the chopped sweet potato and peppers. Fry on all sides for about 5 minutes.
  • Add in the spice blend and mix them in to coat the veg well. Cook for a few minutes until you can smell the spices.
  • Add chopped tomatoes and puree and stir through. Then pour in the stock, kidney beans and add the dried bay leaves.
  • Bring to the boil then turn down to a simmer. Put the lid on and cook until the sweet potato is tender and the liquid has thickened to your liking (around 30-45 minutes), removing the lid for the last 10-15 minutes to allow it to thicken.
  • Serve with rice and top with spring onion greens and cheese.