Vegetable and Bean Chilli

This easy one-pot chilli is loaded with veggies, peppers, canned beans, and lentils. It’s vegetarian, hearty, healthy, and absolutely delicious!

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*Post updated February 2026

It’s simple and requires just one pot, basic ingredients, and comes together in just over an hour.

Campfire vegetarian chilli

Last year we went camping, and this veggie chilli is perfect to take camping as it's really easy to heat up on your camping stove.

We took the chilli in a storage container with a packet of microwave rice, all you do is heat them up in 2 frying pans rather than the microwave - a nice and easy first night camping!

Lentils

Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc.

They're also a great source of plant-based protein and fibre. So they are great for anyone following a plant-based diet.

Courgettes

Courgettes, also known as zucchini, do not need peeling. Just slice off each end and discard, then prepare as the recipe directs.

Ingredients

• pre-cooked puy lentils or use a can (drained from water)

• Onions

• red and green bell peppers

• celery

• garlic

• courgettes (zucchini)

• tomato puree (paste in the US)

• canned kidney beans in chilli sauce

• canned tomatoes - be sure to use good quality ones, or your sauce won't be half as nice

• red chillies

• vegetable stock, or chicken if you are not a vegetarian

• spices - chilli powder and cumin 

Top tips!

You could turn this into a Vegetarian Chilli con Carne by adding soya mince and, perhaps, leaving out the lentils.

If you’re not a vegetarian, opt for a chicken stock cube instead of a vegetable one, as it adds much more flavour. 😉

Equipment

a large saucepan

a wooden spoon - you don't have to use a wooden spoon, but they are handy, and I put mine in the dishwasher - they survive a surprisingly long time.

Gather and prepare the ingredients

Cook the onions, then add the chilli, garlic and tomato puree.

Add the carrots and peppers and cook. Then add the courgette and spices.

Now add the spices, beans and tomatoes.

Cook for a while, then add the lentils. Cook until the mixture has thickened.

Once the chilli has thickened, taste and adjust the seasoning.

Serve with rice.

Can you freeze vegetable chilli?

Yes, you can and actually, it freezes really well. Just be sure to let it completely cool before transferring it to a suitable container.

If you're not a vegetarian, you will like this Quick Chilli by Nigella Lawson.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

vegetable and bean chilli, vegetable chilli recipe, campfire chili,

dinner, main, vegetarian,

English

Yield: 6

Author: Jan Bennett

Vegetable and Bean Chilli

Packed with vegetables, beans and lentils. Filling, healthy and delicious!

Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M

Ingredients

• 1½ tablespoons of vegetable oil
• 1 large onion - peeled and chopped into small dice
• 1 celery stalk - ribs removed and finely chopped
• 1 red and 1 green bell pepper (capsicum) stalk and seeds removed and chopped
• 2 large carrots - peeled and grated (otherwise they'll take ages to cook)
• 1 courgette (zucchini) - thinly sliced and cut into half-moons
• 2 nice fat cloves of garlic - chopped finely
• 1-2 red chillies - seeds in, or remove if you don't like a bit of heat and finely chopped
• 2 teaspoons of chilli powder or to taste
• 1 teaspoon cumin
• 2 tablespoons tomato purée (tomato paste in the USA)
• 1 x 400g can of good-quality plum tomatoes - including the juice
• 1 Knorr vegetable stock cube (chicken if not vegetarian) dissolved in just 160ml hot water
• 1 x 400g can of kidney beans in chilli sauce - (drained and rinsed if yours are in water)
• 1 x 400g can of lentils (drained of water, so now the drained weight is approx. 260g) OR use a 250g pack of ready-to-eat puy lentils (they are not in water)
• freshly ground black pepper to taste

Instructions

1. Heat the oil in a large saucepan, add the onion and celery, and cook slowly while stirring for about 15 minutes until the onions are soft but not browned. Take your time - rushing can leave them tasting raw, and the longer they cook, the sweeter they’ll become.
2. Add the carrots and courgettes and cook for a few more minutes. Then add the peppers, stir and cook for 10 minutes.
3. Add the garlic, red chilli, chilli powder, and cumin. Stir in the tomato purée and cook for 2 minutes to avoid a bitter taste. Then add the tomatoes along with their juice.
4. Pour in the stock and bring it to a boil, then let it simmer for around 20 minutes, stirring occasionally.
5. Check that the courgette is tender, and if not, cook for about 10 more minutes until it is. Add the beans with their sauce, or if they’re in water, rinse and drain them thoroughly first.
6. Add the 'ready-to-eat' puy lentils and give everything a good stir. Let it cook gently for about 15 minutes, stirring occasionally. If it starts to look too thick, add a splash of water.
7. Taste the dish, adjust the seasoning, and add pepper as needed - you likely won’t need salt due to the stock cube. If desired, add a pinch of sugar or a dash of tomato ketchup for extra flavour.

Serving suggestions

1. plain, boiled rice
2. jacket (baked) potato
3. salad
4. grated cheddar cheese
5. sour cream

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