Veggie Chilli

This spicy veggie chilli is packed with vegetables, beans and Alpro Go On Plain

4 portions


800g tinned chopped tomatoes

2 onions

2 garlic cloves, finely chopped

2 bell peppers, red and yellow

400g tinned red kidney beans, drained and rinsed

2 tsp garam masala

Chopped coriander

1 vegtable stock cube

Juice of a lime

2 tbsp Olive oil

100ml water

175ml Alpro Go On Plain

pepper and salt

Made with


1. Firstly chop the onion and garlic. Next slice the bell pepper into thin slices and remove the seeds. Now, drain and rinse the red kidney beans.
2. Heat up the olive oil in a heavy frying pan with a lid and add the onions and garlic. Let them soften while stirring occasionally. Add the garam masala and the chopped coriander to the onions and stir-fry for 1 minute. Now add the tomatoes, bell peppers, water and a crumbled vegetable stock cube and stir. Cover the pan and let it simmer for 15 minutes while stirring occasionally.
3. Pour the red kidney beans into the pan and season with lime juice, pepper and salt. Make sure to stir regularly so it does not stick to the pan. If it starts to thicken add a dash of water.
4. Serve the veggie chili with fresh coriander, a splash of lime juice, Alpro Go On Plain and naan or rice.

  • Gluten free
  • Lactose free