Krunchilli Veggie Chilli


2 tbspn olive oil
1 medium brown onion, diced
1 red capsicum, diced
1 zucchini, chopped
1 handful button mushrooms, sliced
3 cloves garlic, minced 
1 x 300g tin sweet corn
1 x 400g tin diced tomatoes
1 x tbpsn tomato paste
500ml vegetable stock
1 tbspn smoked paprika
2 tspn ground cumin
2 tspn ground coriander 
2 tspn oregano 
3 tbspn Krunchilli HOT or MED
1 x 420g tin kidney beans
1 x 420g tin cannellini beans
1 x 420g tin brown lentils

To serve: lime, chilli, avocado, sour cream


  1. Heat oil in large frypan on medium heat
  2. Add onion, garlic and capsicum and sauté for 5mins or until onion starts to soften, stirring regularly
  3. Add mushrooms, paprika, cumin, coriander, oregano and Krunchilli! Stir while frying for 2 minutes. If mix is dry add a splash of vegetable stock
  4. Stir through tomato paste and fry for a further 2 minutes
  5. Pour in diced tomatoes and vegetable stock, stir through and bring to a simmer
  6. Add corn, zucchini, kidney beans, cannellini beans and lentils and mix so that contents are covered by sauce. Add more vegetable stock or water if needed
  7. Bring to boil and then simmer, covered, for 20-30mins or until vegetables are tender
  8. Can be served with rice, corn chips or toasted bread. Pairs well with sour cream, lime, avocado and of course feel free to add extra Krunchilli on top for an added kick!


Prep Time: 10mins
Cook Time: 30mins
Serves 6

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