Vegetarian Bean Chilli


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I know the idea of a chilli sans meat is unpalatable to some, but may I make a case in its defense?  This is one of those dinners that not only tastes delicious, it makes you feel good.  It's hearty and heart warming and perfect for those days when your environmental conscience tells you you should eat a little less meat (or because you never ate meat in the first place!)

This recipe hails from the great Karen Martini. Loads of wintery vegetables slow cooked together with pulses. It's not super spicy so you can feed it to those who worry about heat. We recently served this to 150 at a community lunch, complete with corn chips, guacamole and yoghurt and it was well enjoyed. 

Delivered to your home frozen, you an heat and serve in wraps, over corn chips, or, for my preference, with the corn chips on the side. I love chilli of all persuasions. I do not love corn flavoured mops - it's sauciness will make your chips soggy (unless you eat really fast).

Heating instructions

From frozen, defrost in fridge overnight or
on microwave defrost function. Reheat
gently. Serve with corn chips, tortillas or
rice and salad.


Red capsicum, leek, celery, onion, chick peas, red kidney beans, tomatoes, tomato paste, garlic, olive oil, chilli (fresh and dried), ground coriander, smoked paprika, fennel seeds, fenugreek, bay leaves, pepper, salt.

May contain traces of gluten and other allergens. Vegan. Delicious.

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