Recipe: Mexican Chilli

A bowl with mexican chilli and salad greens

Hearty, plant-protein and fibre packed.

This chilli that makes for a sustaining and wholesome meal.


Serves 4

Total time: 40 minutes

Vegetarian and vegan option, gluten free, dairy free, refined sugar free



  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp ground coriander 
  • 1 tsp smoked paprika
  • 2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 3 tbsp tomato paste
  • 2 ripe tomatoes, diced finely
  • 1 cup broccoli, diced
  • 5-6 mushrooms, quartered
  • 1/2 red capsicum, diced
  • 1/2 cup (125ml) low-sodium veggie stock, plus 1 cup water
  • 2 cans butter beans, drained and rinsed
  • (Optional) 400g lean mince
  • Handful of fresh parsley
  • Salt and pepper, to taste
  • 3-4 cups brown rice, millet or quinoa, to serve
  • 1 avocado and fresh greens, to serve



  1. Saute onion and garlic in a pan with spices until fragrant and just soft. If choosing to add mince to the dish, add to pan and cook until just browned.
  2. Add finely chopped tomato, broccoli, red capsicum, tomato paste, veggie stock and 1/2 cup of water. Bring to a simmer and allow to cook for about 20 minutes.
  3. Stir in white beans and mushrooms, season with salt and pepper and cook for another 5-10 minutes.
  4. Stir through a handful of parsley, then serve with your choice of brown rice, quinoa or millet, avocado and salad.


This recipe is part of the HBF Run Meal Plan, created by Janina Gelbke, an ambassador of HBF Run for a Reason.