Mediterranean Vegetable Chilli Recipe


  • 1 tbsp olive oil
  • 1 onion, roughly chopped
  • 1 aubergine, cut into small chunks
  • 2 courgettes, cut into chunks
  • 2 mixed peppers, seeded and chopped
  • 2 garlic cloves, finely chopped or grated
  • 2 x 350g Lloyd Grossman tomato and chilli pasta sauce
  • 1 x 400g tin black or kidney beans, rinsed and drained
  • 3 medium tomatoes, cut into chunks
  • Sea salt and freshly ground black pepper
  • 2 tbsp coriander, roughly chopped
  • 1 x bag tortillas

Salsa -

  • 300g cherry tomatoes, halved
  • 4 spring onions, sliced
  • 1 avocado, stoned and roughly chopped
  • 2 tbsp coriander, roughly chopped
  • 1 lime, zested and juiced


Calories columnFat columnSaturates columnSugars columnSalt column
440 per serving
22% %GDA
21g per serving
30% %GDA
4g per serving
20% %GDA
33g per serving
37% %GDA
1.50g per serving
5% %GDA


  1. Heat a large saute pan until hot, add the oil and onion and cook for 5 minutes until softened.

  2. Add the aubergine and fry for 2-3 minutes until just coloured.

  3. Add the courgettes and fry for another minute, then stir in the peppers and garlic,

  4. Add the tomato and chilli sauce, then half fill one of the jars with water and add to the pan.

  5. Stir well, bring to the boil, then cover, turn down to a simmer and cook for 10 minutes until the vegetables are tender.

  6. Meanwhile, mix all the salsa ingredients together

  7. Stir in the beans and tomatoes and return to a simmer.

  8. Season to taste and stir in the coriander.

  9. Serve the chilli with the salsa alongside and a pile of tortillas.