An easy meat-free midweek meal for everyone

It’s your chosen meat-free day so make this quick vegetarian chilli with crispy tortilla strips

  • SERVES: 2 – 4
  • PREP TIME: 10 mins
  • COOK TIME: 25 mins
  • DIFFICULTY: easy
  • IDEAL FOR: healthy, midweek meal, vegetarian, meat-free Monday

Quick vegetarian chilli with crispy tortilla strips

We’re meat eaters.

But we are reducing our meat intake.

And we are buying grass-fed beef and lamb when we can, along with high-welfare chicken and pork.

So, I can say this with hand-on-heart, this is a great veggies dish.

It’s full of flavour and I would almost argue, you don’t notice that there is no meat involved.

So, help the planet, help support higher-quality meat products and look after your health.

Reduce your meat intake and enjoy some great new veggie dishes during your week.

  • 1 x 400 g black beans, drained
  • 200g cherry tomatoes, halved
  • 1/4 tsp garlic powder
  • 2 x onions, diced
  • 2 x garlic cloves, minced
  • 400g chopped tomatoes
  • 1 tsp smoked paprika
  • 1 tsp cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 500ml vegetable stock
  • 6 corn tortillas, sliced into thin strips


  • Lime wedges
  • A small bunch of fresh coriander, finely chopped
  • Yogurt or sour cream
  • Spring onions, chopped (optional)
  1. Preheat your oven to 200°C.
  2. Into a large frying pan, add some oil to medium heat, then cook the onions until soft, then add the minced garlic for another minute.
  3. Stir in the spices, then add the cherry tomatoes and tinned tomatoes. Season and let it cook on low-medium for a few minutes so it all comes together.
  4. Add the stock and bring to a boil before reducing to a simmer, then add the black beans.
  5. On a baking tray arrange the tortilla strips, drizzle a little oil and season with a little salt and pepper and bake until just brown (keep an eye on them, it will only take a few minutes).
  6. Serve in bowls. Top with chopped coriander, chopped spring onion, a squeeze of lime and some yoghurt or sour cream.

 Recipe inspired by: Bold Beans

Quick vegetarian chilli with crispy tortilla strips