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Vegetarian Mexican Chilli
A Lambert Produce Recipe

Vegetarian Mexican Chilli Recipe

This dish is packed with delicious Mexican flavours and full of vegetables, perfect for any busy weeknight!





  • 1 cup pumpkin, peeled and chopped
  • 1 corn cob, kernels only
  • 1 red capsicum, chopped
  • 2 carrots, chopped
  • 1 cup celery, chopped
  • 2 garlic cloves, crushed
  • 1 long green chili, deseeded and sliced
  • 1 tbsp coriander, chopped
  • 2 tbsp olive oil
  • 1½ tsp cumin seeds
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 400g chopped tomatoes, canned
  • 400g can kidney beans, drained and rinsed
  • ½ cup water
  • Cooked brown or white rice, to serve
  • 1 cup sour cream or natural yogurt, to serve


1. In a large heavy-based saucepan, heat the olive oil over medium heat. Add the pumpkin, corn kernels, red capsicum, carrots, celery, garlic, chili, and coriander. Cook, stirring, until all the vegetables are soft.

2. Once the vegetables are soft, add the cumin seeds, smoked paprika, and cayenne pepper. Cook until aromatic. Then, add the canned tomatoes, kidney beans, and water. Season with salt and pepper. Reduce the heat to low and simmer for 25 minutes.

3. Serve the vegetable mixture over cooked brown or white rice. Top with coriander leaves and a dollop of sour cream or natural yogurt. Enjoy!