Veggie chilli
A simple, hearty chilli with beans, veg and spices.
Allergens: contains celery. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 15g carbs · 2g sugars · 6g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's | Morrisons |
|---|---|---|---|
| Beef minceuse 500g | £6.75500g · £1.35 per 100g | 2 × £2.55250g · £1.02 per 100g | £5.05500g · £1.01 per 100g |
| Red onionpack 1kg · use 1 | £0.95£0.10 per 100g | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Carrotspack 500g · use 2 | £0.55£0.11 per 100g | £0.44 | £0.44£0.09 per 100g |
| Celery sticksuse 2 | £0.90250g · £0.36 per 100g | £0.90250g · £0.36 per 100g | £0.90250g · £0.36 per 100g |
| Chopped tomatoesuse 1 tin | £0.45227g | £0.45400g | £0.39220g · £0.18 per 100g |
| Red kidney beansuse 1 tin | £0.79400g · £0.20 per 100g | £0.35215g · £0.16 per 100g | £0.37400g · £0.09 per 100g |
| Basket total (full packs) | £10.39 | £8.19 | £8.10 |
| Cost of what this recipe uses | £8.61 | £6.47 | £6.39 |
| Per serving | £2.15 | £1.62 | £1.60 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prep: Finely chop the red onion, grate the carrots, and finely chop the celery sticks. Drain and rinse the red kidney beans. Use a sharp knife for chopping and a box grater for the carrots. Ensure the beans are well-drained to avoid excess liquid in the chilli.
- Heat 1 tbsp vegetable oil in a large pan (28cm) over medium heat. Add the beef mince and cook, breaking it up with a spoon, until browned and no pink remains, about 5-7 minutes. Use a large pan to ensure even cooking. Break up the mince with a spoon to prevent lumps.
- Add the chopped onion, grated carrot, and celery to the pan. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. The vegetables should be translucent and slightly softened. Stir occasionally to prevent burning.
- Pour in the tin of chopped tomatoes, including the juice. Stir well to combine. Use a wooden spoon to scrape any browned bits from the bottom of the pan, adding flavour to the chilli.
- Add the drained kidney beans to the pan. Stir well to combine. Ensure the beans are well-distributed throughout the chilli. Add a little water if the chilli is too thick.
- Season with salt and black pepper to taste. Reduce the heat to low, cover the pan, and let the chilli simmer for 20-25 minutes, stirring occasionally. Taste and adjust the seasoning as needed. The chilli should thicken slightly and the flavours should meld together.
- Serve the veggie chilli hot, with your choice of accompaniments such as rice, tortilla chips, or crusty bread. Ensure the chilli is steaming hot throughout before serving. Follow UK food safety guidelines for storage and reheating.
Tips
- To make it cheaper, use a cheaper cut of mince or substitute with lentils.
- Batch-cook and portion into containers for the week. Freeze portions as soon as possible for up to 3 months.
- Reheat safely by defrosting in the fridge overnight and reheating until steaming hot throughout, only once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Beef mince · about 500g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Chilli con carne, Spaghetti Bolognese, Beef & Veggie Skillet. - Red onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Carrots · about 340g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Celery sticks · about 420g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Lentil and vegetable soup, Beef and Ale Pie, Kedgeree.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).