August 23, 2017 Will Whyler 0Comment

Rose from Yoga By Rose shared an incredible veggie chilli recipe with us – so we thought we’d share it with you!

I wish I could say I was a grass nibbling, kombucha guzzling yoga teacher – but I am not.

Infact I will probably be kicked out of the yoga magic circle when they find out that in between classes, private sessions and training other teachers I am usually on the couch with a tub of Ben & Jerrys. As with lots of folk delivering wellness and fitness to others, the hours are often not conducive to preparing and eating great meals so I love a one pot wonder that fills me up and ticks a few goodness boxes and saves time.

This veggie chilli is pretty versatile with proportions and ingredients easily tweeked. It freezes well and a pot can be used up in a variety of ways over a few days if refrigerated. Enjoy it with rice, on baked sweet potatoes, in a wrap, as a dip for tortillas or my personal favourite, spooned onto thickly buttered french stick.

Prep: 10 mins
Cook: 40 mins


  • 1 tin butter beans
  • 1 tin chickpeas
  • 1 tin cannellini beans
  • 1 large onion
  • 1 garlic clove
  • 2 chopped red peppers
  • 4 sticks of celery
  • 4 tins of chopped tomatoes
  • 1 red chilli chopped & deseeded
  • 1 tablespoon muscavado sugar
  • 1 tube sun dried tomato paste
  • salt & pepper to taste


1) Fry the onion, garlic, chilli then add in sugar, paste and tomatoes. Bring to a simmer then blend.

2) Add in beans, celery, peppers and cook for around 30/45 mins until thick and the beans are soft.

3) Dish up and enjoy!

It’s as simple as that. Give it a go and let us know what you think – even send us pictures and get our stomachs rumbling! Thanks again to Rose for sharing her amazing recipe. You can follow her on Twitter (wholelotarose) or Instagram (rose.x.rose.x.rose)

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