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El Classico Chilli

25 Minute El Classico Chilli. Full of protein and veggies, this vegetarian chilli will knock your socks off in taste, but don't worry it's not spicy.

Serves: 2 Time: 25 minutes



  • 1 Tablespoon Olive Oil

  • 1 Red Onion, diced

  • 2 Garlic Cloves, minced

  • 2 Stalks of Celery, chopped

  • 1 Red Pepper, diced

  • 1 Handful Fresh Parsley, chopped

  • 1 Can Black Beans, drained and rinsed

  • 400g Chopped Tomatoes

  • ½ Teaspoon Paprika

  • 2 Spring Onions, sliced

  • 2 Courgettes made into ribbons (use potato peeler)

  • 1 Pack of Microwave Rice or 50g dry weight rice per person


  1. Heat 1 teaspoon of olive oil in a large pot over medium heat. Add the onion and seasoning and stir until the onions soften nicely.

  2. Add the garlic, celery, pepper and cook, stirring occasionally for 4 mins.

  3. Throw in the parsley, black beans and tomatoes to the pan. Bring to a boil, then lower the heat and allow to simmer for around 25 mins.

  4. 5 mins before serving, heat the remaining oil in a frying pan and add the ribbons of courgette and saute for the final 5 mins.

  5. Meanwhile cook your rice per pack instructions

  6. Serve the chilli in bowls with the rice, courgette ribbons and spring onions on top.


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Rosie ❤️


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