Vegetarian Chilli

This veggie chilli is a Mexican-inspired dish packed with flavour and plant-based protein, making it a comforting winter dinner.

Serves: 4 | Total Time: 25 mins


  • 1 tbsp extra virgin olive oil
  • 1 red onion, diced
  • 1 tbsp Mexican seasoning
  • ¼ cup salt-reduced tomato paste
  • 500ml Campbell’s Real Stock – Salt Reduced Vegetable
  • 2 x 400g cans Mexican bean mix, drained and rinsed
  • 420g canned corn kernels, drained
  • 450g brown rice
  • 1 avocado
  • ½ cup natural yoghurt
  • 1 lime
  • Fresh coriander, to serve


  1. Heat the olive oil in a medium saucepan over high heat. Add the diced red onion and cook for 3-4 min until tender.
  2. Add the Mexican seasoning and tomato paste. Cook for 1 min.
  3. Stir in Campbell’s Real Stock, the Mexican bean mix and corn kernels.
  4. Bring the mixture to a boil, then reduce the heat and simmer on low for 10 min.
  5. Cook brown rice according to packet instructions.
  6. Serve with rice, mashed avocado and natural yoghurt with fresh lime wedges and coriander for garnish.

Recipe and image kindly provided by Campbell’s.

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