Dinner Recipes

Veggie Chilli



This recipe might seem a lot, and that’s because it is, around 6-8 portions. Making a batch in bulk means you can freeze it and eat it whenever you want.


  • 4oog of mung beans
  • 2 litres of boiling water
  • 1 can of mixed beans
  • 1 can of kidney beans
  • 1 pinch of salt and pepper
  • 2 peppers
  • 2 cans of chopped tomatoes
  • 1 tbsp chilli powder
  • 1 tbsp Greek yogurt
  • A drizzle of Sriracha Hot Chilly Sauce.


  1. Pour 400g of mung beans into a saucepan with a 2 litres of boiling water. Boil it for 30 mins. Bare in mind it can sometimes take longer. Check it, then cook it for longer if needed.
  2. Once they are cooked, drain them, put them back into the large saucepan and add 1 can of mixed beans, and 1 can a kidney beans.
  3. Season the beans with a couple of pinches of salt and pepper.
  4. Chop up some peppers into chunks and chuck them in. Add in some sweetcorn and onion if you fancy it.
  5. Then open up 2 tins of chopped tomatoes and pour them in too.
  6. Heat it all up for around 15-20 mins.
  7. Whilst it is bubbling, add in some chilli powder. My advice would be to add a little bit at a time until you are happy with the heat.
  8. To finish it off, dollop some yogurt on top, and then drizzle over some Sriracha Hot Chilly Sauce.
  9. Put the leftovers in 6 small containers, then freeze it.


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