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Plated meal

Smokey Vegetarian Chilli with Basmati Rice

  • Spicy
  • Vegetarian
  • Low Calorie
  • Mexican
  • Contains Dairy

Enjoy our twist on this American classic – this perfectly seasoned chilli is given a wonderful depth with the added hickory flavor.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Bring a pan of salted water to the boil.

  • 0.5 min

    Finely chop the red onion.

  • 2.5 min

    Crush the garlic.

  • 3.0 min

    Coarsely chop the red capsicum.

  • 5.0 min

    Finely slice the Jalapeno.

  • 6.0 min

    Dice the zucchini into 1cm pieces.

  • 7.5 min

    Add the rice to the boiling water and cook. (11mins)

  • 8.0 min

    Heat oil in a medium frying pan over high heat.

  • 9.0 min

    Add the onion, garlic, zucchini and red capsicum and cook, stirring for 3 minutes, until the vegetables start to soften.

  • 12.0 min

    Add chilli spice mix and cayenne (as desired) and cook, stirring, for 1 minute or until aromatic.

  • 13.0 min

    Add the red kidney beans and jalapenos.

  • 14.0 min

    Add the diced tomato, a splash of water and the smokey barbecue sauce.

  • 15.5 min

    Bring to the boil.

  • 16.5 min

    Reduce the heat and then simmer for 5-10 minutes, or until the sauce thickens.

  • 18.5 min

    When cooked drain the rice.

  • 23.0 min

    Serve the smokey chilli with the rice, a dollop of sour cream and a sprinkle or fresh coriander.

  • Ingredients

    Basmati Rice

    Smokey Barbecue Sauce



    Fresh Coriander

    Sour Cream

    Pickled Jalapenos

    Use according to taste

    Chopped Tomatoes



    Red Capsicum

    coarsly chopped

    Red Onion


    Olive Oil

    1 tablespoon per person

    Red Kidney Beans


    Cayenne Powder

    Use according to taste

    Chilli Spice Mix

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Reviews (1)


5 out of 5 stars
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