Veggie Chilli
  • ⅓ cup olive oil (plus some)
  • 2 red onions
  • 1.4L passata
  • 3 cloves garlic
  • 1.5 cups water
  • 1 tablespoon smokey paprika
  • 1 teaspoon mild paprika
  • 2 teaspoons white or apple cider vinegar
  • 6 capsicum (peppers) - chopped into small chunks
  • 6 400g tins mixed beans, drained
  • 1 big bunch coriander - roughly separate the stalks and leaves
  • 2 avocados
  • 2 limes
  • 5 cayenne chilli's
  1. Blitz the onion, spices, ⅓ cup olive oil, coriander stalks, paprika, vinegar and garlic in a food processor and then add to a large saucepan on low heat for approximately 5 minutes.
  2. Add the capsicum and stir to mix, then lightly fry for another five minutes.
  3. Add the water and passata, mix and then let simmer for approximately 30 minutes without a lid.
  4. Meanwhile, chop the chilli and lightly fry with a reasonable splash of olive oil (approx 1 Tablespoon) until it starts releasing it's juices and the olive oil changes colour. Set aside.
  5. Blitz the avocado, lime juice and coriander leaves together and also set aside.
  6. Once the mixture has simmered for approximately 30 minutes, allow it to further simmer for another 15 minutes but with the lid on and covered.
  7. Serve, adding the chilli, avocado salsa as desired.
This makes a big batch. Freeze and give away some - what's the point of making a dish like this and not saving time and making a big batch!

If you are making this and giving some away, don't worry about the avocado going brown - the lime juice will keep it looking lovely and green.

If you are just making this for yourself and you are a chilli fiend, you can add this to the ingredients you blitz and fry first up. Feel free to also add more to the avocado salsa too.
Recipe by Robyn Birkin | Infertility Life Coach and Mind Body Practitioner at