Spicy Veggie Chilli with a Crunchy Topping

Prep time: 15 minutes

Cook time: 1 hour 20 minutes

Serves: 6



3 tbsp olive oil

1 yellow onion, finely chopped

1 red bell pepper, finely chopped

2 carrots, peeled and chopped

2 celery stalk, finely chopped

2 red chillis, finely chopped

4 cloves garlic, minced

1 tbsp chilli powder

2 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

1 tsp salt

¼ tsp freshly ground black pepper

3 cups vegetable stock

2 cans chopped tomatoes

1 can red kidney beans, drained and rinsed

1 can black beans, drained and rinsed

2 tbsp Kumana Avocado Hot Sauce, plus extra to serve 

1 tbsp fresh lime juice

Plant-based yoghurt, to serve

Fresh coriander, to serve

Good4U Garlic and Chilli Salad Topper, to serve



  1. Heat the oil in a large cooking pot over a medium heat. Add the onion, red pepper, carrots, chilli, celery and garlic to the pan, and cook for 10 minutes or until the veggies begin to soften.
  2. Add the spices and cook for a further 10 minutes until everything is soft and fragrant.
  3. Add the vegetable stock, chopped tomatoes, kidney beans, black beans and hot sauce. Stir together and bring to a boil. Reduce heat to low, add the lid and simmer for 45 minutes to 1 hour.
  4. Remove from the heat and add the fresh lime juice. Serve in bowls and top with 
  5. Serve in bowls and top with plant-based yoghurt, fresh coriander, a drizzle of hot sauce and a generous sprinkle of Garlic and Chilli Salad Topper for some extra flavour and added crunch.