Veggie Chilli
Picture of Borderfileds HQ
Borderfileds HQ


• 2 tbsp Borderfields Rapeseed oil
• 1 tbsp Borderfields Chilli Infused Oil
• 2 sweet potatoes, peeled and cut into medium chunks
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery sticks, chopped
• 1-2 tsp chilli powder (depending on how hot you like it)
• 1 tsp dried oregano
• 1 red pepper, cut into chunks
• 2 x 400g cans chopped tomatoes
• 400g can kidney beans, drained
• Lime wedges, avocado slices, coriander and rice to serve


1. Preheat the oven to 200C / 180C fan
2. Peel and chop sweet potato into chunks and add to a roasting tin
3. Drizzle 1 tbsp of Borderfields Rapeseed Oil over sweet potato and put in the oven for 25 minutes to roast
4. Peel and chop carrots and onion along with celery
5. Add 1 tbsp of Borderfields Rapeseed Oil into a large pan and bring to medium heat
6. Add carrots, celery and onion to the pan and cook for 8 – 10 minutes
7. Add paprika, cumin, oregano and chilli powder to the pan
8. Give everything a good mix and cook for 1 minute more
9. Add 1 tbsp of Borderfields Chilli Infused Oil to the pan
10. Chop the red pepper into slices and add to the pan
11. Add the 2 tins of chopped tomatoes along with the 200ml of water and continue to mix well
12. Bring the chilli to the boil and then simmer for 20 minutes
13. Drain the kidney beans and add to the pan to cook for another 10 minutes before adding the sweet potato and mixing well
14. Season to taste then serve with lime wedges, avocado slices, rice and coriander