• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit browser-update.org to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Account login
Advanced search

Vegetarian Chilli Bowl

Jump to recipe
Preparation time: 60 min
Serves 8 people
5 Average Rating

Created by home cook extraordinaire Camellia Ling Aebischer, this vegetarian chilli is hearty, spicy and topped with a perfectly fried egg. Protein-rich beans meet the richness of runny yolk for a satisfying, budget-friendly meal.

Pro Tip: To get your vego chilli nice, thick and glossy, puree one cup of the finished dish, then stir it in with some smooth peanut butter. This recipe requires a little patience, but the result is hearty and well worth the effort.

 

Print Recipe
Published

Ingredients

Stage one
  • 300g mushrooms
  • 2 onions
  • 4 carrots
  • 1 red capsicum, finely diced
  • 4 cloves garlic, finely chopped
  • ¼ cup neutral oil
Stage two
  • 1x 420g can kidney beans
  • 1x 420g can black beans
  • 1x 420g can tomatoes
  • 1 Tbsp beef-flavoured stock powder
  • 3 tsp salt
  • 2 tsp black pepper
  • 2 Tbsp smoked paprika
  • 1 Tbsp ground cumin
  • 1 tsp chilli powder
  • ½ tsp allspice
To finish
  • 1 Tbsp dark soy sauce
  • 2-4 Tbsp smooth peanut butter
  • 1 avocado, diced
  • Sour cream
  • 6 eggs (one per person)

Method

Cook Mode
Prevents screen sleep mode
  1. To prep your chopped ingredients, we recommend using a food processor. First, use a grating attachment to grate the carrots, then chop onions, mushrooms, capsicum, and garlic in batches using the bowl. Half-fill the food processor, then pulse on high, scraping down the sides as necessary until the pieces are roughly the size of rice grains.
  2. Place a large pot over medium-high heat to preheat for a few minutes. Add the oil, then add the onion, carrot and capsicum. Season with salt and cook, stirring until softened, glossy and just beginning to caramelise. About 10 minutes.
  3. Add the mushroom and garlic and stir, cooking for a further 10 minutes until softened and the water has mostly evaporated.
  4. Add the beans, tomatoes and seasonings listed in stage two, then add two cans of water. Stir well and bring to a gentle simmer. Cover and cook for another 30 minutes on low heat.
  5. After 20 minutes, remove one cup of the bean mix and set it aside to cool while the chilli finishes cooking. Once it’s cooled a bit, puree using a stick mixer, small food processor or blender.
  6. Add back to the chilli and stir through along with the dark soy and peanut butter. Cook for another five or so minutes, then turn off the heat and rest while you fry the eggs.
  7. Place a large non-stick frypan over medium-high heat. Add a little neutral oil and crack in your eggs. Turn down to medium and cook the eggs until the whites are set but yolks are still runny, about 3-4 minutes.
  8. Serve the chilli in bowls topped with a fried egg, some diced avocado and a spoonful of sour cream.

 

Video

Reviews

Overall Rating

Average Rating: 5

1 review

More great recipes