This veggie chilli is one of our go-to rainbow recipes, incorporating a range of different colours and plant foods. It’s similar to our chocolate chill but without the meat.

This version is winter-focused, using celeriac and butternut squash (or you could use any sort of pumpkin or squash) – but in summer you could just swap in peppers, courgettes and aubergines.

It’s a very friendly recipe too – swap the chocolate out if you’re dairy free (or add some cocoa powder and some molasses instead), switch the beans – and extend or reduce the cooking time until the vegetables are cooked…enjoy!

Rainbow Vegetable Chili
Print Recipe
A winter vegetable chilli - based around butternut squash and celeriac. In summer you could swap these out and use peppers, aubergine and courgette instead!
Servings Prep Time
6 people 20 minutes
Cook Time
1 hour
Servings Prep Time
6 people 20 minutes
Cook Time
1 hour
Rainbow Vegetable Chili
Print Recipe
A winter vegetable chilli - based around butternut squash and celeriac. In summer you could swap these out and use peppers, aubergine and courgette instead!
Servings Prep Time
6 people 20 minutes
Cook Time
1 hour
Servings Prep Time
6 people 20 minutes
Cook Time
1 hour
Ingredients
Servings: people
Instructions
  1. Heat olive oil in a large saucepan or casserole dish and sauté onion, chilli and garlic for a few minutes.
  2. Add cumin to the mix followed by the squash and celeriac
  3. Put the lid on, turn the heat down and allow to sweat for 10-15 minutes in the pan. Add a little water to stop it sticking if necessary
  4. Add the tomatoes, chilli flakes, remaining water and bring to the boil
  5. Stir in the dark chocolate and let the mixture simmer for around 45 minutes before adding the tinned beans
  6. Simmer for another 15 minutes before serving topped with chopped coriander - brown rice or quinoa go well with this dish!
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