Vegetarian Chilli


Vegetarian Chilli

By: Naomi Sherman

Rich, hearty and full of protein, this delicious dish feeds a crowd for less than $2.50 per serve. This chilli is so filling and tasty that nobody will guess it costs almost nothing to make.


  • 1 tin black beans, drained & rinsed
  • 1 tin lentils, drained & rinsed
  • 1 tin kidney beans, drained & rinsed
  • 1 tin corn kernels, drained
  • 1 tin diced tomatoes
  • 300g tempeh, crumbled
  • 1 onion, diced
  • 1 large red capsicum, diced
  • 1 large green capsicum, diced
  • 4 cloves garlic, minced
  • 4 tbsp tomato paste
  • 2 cups vegetable stock
  • 1 packet (35g) taco seasoning
  • 1-4 tsp chilli powder, to taste
  • Dairy-free sour cream, to serve Coriander leaves, to garnish


  • Place the drained beans, lentils, corn and tomatoes into a slow cooker.
  • Crumble the tempeh in on top.
  • Add the rest of the ingredients and stir until well combined.
  • Cook on low for 6 hours.
  • Season to taste and serve with dairy-free sour cream and coriander.


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Naomi Sherman

Naomi Sherman

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