Easy Veggie Rainbow Chilli

Updated: Jul 13

This bright and colourful chilli is perfect for getting your kids to 'Eat the Rainbow' and great for batch cooking. Can be made with mixed frozen vegetables which are super budget friendly. 

Makes approximately 4-6 servings

Preparation time is approximately 10-15 minutes

Cooking time is approximately 60 minutes


2 tablespoons of olive oil

1 onion, chopped

1 red pepper, chopped (can be frozen)

1 yellow pepper, chopped (can be frozen)

2 medium carrots, chopped (can be frozen)

2 celery stalks, chopped

1 courgette, diced

4 garlic cloves, grated

2 teaspoons of chilli powder

1.5 teaspoons of paprika powder

1 teaspoon of dried oregano

1 tsp ground cumin

1 large can chopped tomatoes

1 can of kidney beans

1 can of mixed beans (can be in tomato or chilli sauce)

250ml vegetable stock (gluten free if necessary)

Pinch of salt

How to make Easy Veggie Rainbow Chilli

  1. In a large saucepan heat the olive oil, add the chopped onion, peppers, courgette, carrot, celery and salt. Stir to combine and cook for 7-10 mins until onion is soft.

  2. Add the garlic, chilli powder, paprika, cumin and oregano. Cook for a further minute.

  3. Add the canned tomatoes, beans and vegetable stock. Bring to a boil, then let simmer for 30-40 mins adding more stock if too thick. 

To Serve: Serve with rice, baked potato or in taco shells. Garnish with grated cheese, chopped coriander, chopped chillis (optional) and plain yogurt. 


This chilli is great for batch cooking, or save any leftovers for a quick lunch the next day.

Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.

Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

  • Facebook
  • YouTube
  • Instagram

© 2020 by Cooking Good