Vegetable Chilli

Vegetable Chilli

It’s been really cold so we were in search of something warming.  We had a variety of leftover vegetables lurking in the fridge so we chose to turn them into a vegetable chilli.  You could use any combination of vegetable, which you have to hand and maybe add some beans, we just didn’t happen to have any in the cupboard.

As usual, the Big Green Egg did a fantastic job of taking some pretty ordinary ingredients and turning them into a dish with some light smoky flavours.

By comparison to a meat version, which we prefer to cook for ages, this was a quick dish as we wanted the vegetables to retain their texture and provide a bit of crunch.  A great midweek dish in your outdoor oven.

Cooking surfaces

Lodge Baking pan
EGGspander basket
Plate setter icon

BBQ Temperature



  • 1 tsp cumin seeds
  • 1 tsp chipotle chilli flakes
  • 1 to 2 tbsp olive oil
  • 1 courgette, chopped into chunks
  • 1 and 1/2 onions, chopped into chunks
  • 1 and 1/2 peppers, chopped into chunks
  • 4 to 5 mushrooms, sliced
  • 1 tin chopped tomatoes
  • 3 to 4 tbsp tomato puree
  • 1/2 tin water
  • 1 tsp italian seasoning
  • 1 tbsp worcestershire sauce
  • salt and ground black pepper to taste


    1. Setup your Egg for an indirect cook at 180°C with your stainless steel grid.
    2. Using a skillet or frying pan, toast off the cumin seeds and chilli flakes for about 1 to 2 minutes.  Remove from the pan and set aside.
    3. Add the oil to the pan and fry off the courgette, so it’s nice and golden on all sides.
    4. Add the chopped onions, peppers and mushrooms, fry off for 2 to 3 minutes.
    5. Add the toasted spices, tomatoes, tomatoe puree , italian seasoning and worcestershire sauce.  Combine with the vegetables and give a good stir.
    6. Fill up he tomato tin half way with water.  Swill out the tomato tin and pour into the pan.  Let the chilli cook gently for about 15 minutes.  You want the sauce to thicken sligtly
    7. We served the chilli with pasta fries and soured cream.


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