Vegetarian Chilli
A hearty and satisfying
plant-based stew.
Recipe created by Aramark.
Serves four
- 300 g Meat-free vegetarian mince
- 50 g Aubergine (diced)
- 200 g Chopped tomatoes
- 100 g Red kidney beans (cooked)
- 60 g Tomato puree
- 350 ml Vegetable stock
- 50 g Red bell pepper
- 50 g Green bell pepper
- 80 g Onion (diced)
- Fresh coriander (chopped)
- Pinch Chilli powder
- Pinch Garlic powder (or one small clove)
- Pinch Cumin
- Salt and pepper to taste
- 2 tbs olive oil
Nutritional information
Per serving: 177 Kcal
Environmental Impact
Per serving:
258 grams CO2 equivalence - carbon footprint
360 litres - water footprint
This recipe’s environmental sustainability level is: High.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Heat oil in a thick bottom saucepan and sweat onion, peppers and aubergine for 3 mins.
Add garlic, veggie mince, chilli powder, cumin, tomato puree and cook for a further 4 mins.
Add the vegtable stock, chopped tomatoes and kidney beans.
Bring to a boil and simmer for 15 mins.
Remove from heat and season with salt and cracked black pepper and fold in chopped coriander.
The Chef’s Advice
Serve with a dollop of sourcream and slice of wholegrain cornbread.
Nutritional Advice
Soups and stews like chilli are an excellent way of making sure you get your five-a-day.
Environmental Advice
Reduce your consumption of meat, especially red and processed meat.
Pulses, such as kidney beans, are an excellent alternative protein source to add into your diet. One portion of beans has about 40 times lower an environmental impact than a portion of beef.
