Chilli con Cambo

Preparation info
  • Serves


    • Difficulty


Appears in
Café Cooking: From The Parlour to Cambo Gardens

By Gillian Veal

Published 2024

  • About

Serve this hearty vegetarian chilli with soured cream, lime wedges and either rice, sweet potato wedges or, my favourite, a simple baked potato. I also love just spooning this onto crunchy baby gem lettuce cups. Add cheese or not – that’s up to you.


  • tbsp vegetable oil
  • 1 red onion, diced
  • 2 carrots, diced


Heat the oil in a large heavy-bottomed pan on a low-to-medium heat and add the onion, carrot, celery, courgette and red and green peppers. Cook for 10 to 15 minutes, stirring, until the vegetables soften. Take care not to let the vegetables colour.

Add the paprika, oregano, cumin, chilli powder and the garlic and stir gently to coat all the vegetables. Cook, stirring from time to time,