Fiery Five Veg Chilli (v)

By Mel

A really tasty one-pot meal that packs a punch. Full of veggies, this dish is so delicious you hardly even notice!

Recommended Equipment:

Serves 4-6 people

  • 1 tbsp sunflower oil
  • 1 large or 2 small onions, diced
  • 2 cloves garlic, thinly sliced then roughly chopped
  • 1 large carrot, finely diced
  • 2 scotch bonnet chillies, finely chopped
  • 1/2 tbsp tomato puree
  • 1 tbsp cider vinegar
  • 1 tbsp lime juice
  • 1 tbsp Worcester sauce (I used Henderson's Relish)
  • 1 green bell pepper, finely diced
  • 500g Quorn mince, or use beef mince if you prefer
  • 200g closed cup mushrooms, finely diced
  • 1 x 400g can chopped tomatoes
  • 15g bittersweet chocolate, broken into pieces
  • 1/2 tsp cinnamon
  • 1 x 400g can aduki beans (kidney beans can be used alternatively), drained
  • 1 x 326g can sweetcorn, leave undrained


  1. Put the oil in a large pan over a low to medium heat. Once heated, add in the diced onion and sweat for 2-3 minutes or until translucent. 
  2. Then add to the pan the garlic, carrot, and chilli and stir into the onions. You can adjust the amount of chilli you want to add to your dish, two scotch bonnets gave a medium level of spice, but add more or less to your taste.
  3. Next, put in the tomato puree, cider vinegar, lime juice, and Worcester sauce. Stir this through and adjust the heat if necessary (you may need to turn it down to a low heat at this stage).
  4. Add the diced pepper into the pan and allow it to cook for about a minute or two.
  5. Increase the heat to a medium to high heat and add in the mince. I used Quorn mince, but this recipe works equally well with beef mince too for any meat-lovers if preferred. Allow the mince to cook for about 5-10 minutes before turning the heat back down to a medium/low heat.
  6. Then add in your chopped mushrooms, tomatoes, chocolate, and cinnamon, and leave covered to simmer for about 15 minutes.
  7. Finally add in the drained beans and undrained sweetcorn, stir through, then leave for another five minutes.
  8. Make any final spice adjustments, then serve in bowls alongside rice and scatter coriander on top.
Simon Booth