Captain Rico Live from the bay

Vegetarian Chilli

A hearty, hands-off chilli built on oven-roasted vegetables, kidney beans, and tomatoes, served over warm mixed grains. It comes together in one dish with almost no fuss — big-batch comfort food that's entirely plant-based.

Vegetarian Chilli

Adapted from TheMealDB

TheMealDB Sourced — pending WFPB review. Recipe data and image via TheMealDB. WFPB analysis and substitutions by Captain Rico are still in progress; the recipe below is the source's original. View the original at TheMealDB.

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Prep: 0 min Cook: 32 min Servings: 15

Ingredients

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Method

  1. Heat oven to 400°F/350°F fan/ gas 6.
  2. Cook the vegetables in a casserole dish for 15 mins.
  3. Tip in the beans and tomatoes, season, and cook for another 10-15 mins until piping hot.
  4. Heat the mixed grain pouch in the microwave on High for 1 min and serve with the chilli.
About the ingredients
Roasted Vegetables
Vegetable is a generic culinary category for edible plant parts—leaves, stems, roots, tubers, bulbs, flowers and some botanical fruits—eaten savory. As whole plant foods they are canonical and nutrient-dense (fiber, vitamins, minerals). Derived forms differ: vegetable juice (fiber removed) and vegetable oil (refined fat) are noncanonical.
Kidney Beans Phaseolus vulgaris
Large red kidney-shaped seeds of the common bean (Phaseolus vulgaris). Whole dried legume; must be boiled to destroy phytohaemagglutinin lectin (traditional preparation). High protein, fiber, folate, iron. WFPB-canonical.
Chopped Tomatoes Solanum lycopersicum
Whole fruit of the tomato plant (botanically a berry, culinary vegetable). 'Organic' denotes a farming method, not a distinct ingredient. Raw whole fruit, rich in lycopene, vitamin C, potassium. WFPB-canonical.