roasted veggie chilli

Roasted Vegetable Chilli

Packed with vegetables this chunky chilli makes a filling family supper. Serve with warmed tortillas or crusty bread.

  • Total Time 1 Hour
  • Spice Level Medium
  • Servings 4
  • Ingredients 14


8 shallots, peeled and halved
1 aubergine, cut into chunks
2 large courgettes, trimmed and cut into chunks
1 large red pepper, deseeded and chopped
4 tablespoons olive oil
200g chestnut mushrooms, halved
2 garlic cloves, crushed
1 pack Old El Paso™ Seasoning Mix for Chilli
1 tin (400g) chopped tomatoes
400ml water
To Serve
Soured cream
Fresh coriander sprigs
Old El Paso™ Super Soft Flour Tortillas, warmed (optional)


1. Preheat the oven to 220°C (200°C for fan assisted ovens), gas mark 7. Spread the shallots, aubergine, courgettes and pepper in a large roasting tin. Drizzle over 3 tablespoons of the oil and toss to coat. Roast for 25-30 minutes, then stir in the mushrooms and roast for a further 10 minutes, until all the vegetables are tender.
2. Meanwhile, heat the rest of the oil in a large flameproof casserole. Add the garlic and fry for 1 minute then stir in the chilli seasoning mix and fry for a further few seconds. Stir in the tomatoes and water and bring to the boil. Simmer for 10 minutes.
3. Stir the roasted vegetables into chilli tomato sauce and simmer for 4-5 minutes. Season to taste with salt and freshly ground black pepper.
4. Serve in warmed bowls topped with guacamole, soured cream and fresh coriander and with warmed tortillas.


  • Cut all the vegetables into even-sized chunks so that they cook evenly.
  • Try adding a handful of drained black or green olives or some drained and rinsed capers to the chilli at the end of cooking.