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Low FODMAP Veggie Chilli


  • 3 Large Red Peppers – Roughly chopped, (4cm)
  • 4 Spring Onions – Green ends only
  • Olive Oil
  • 1 stalk Celery – Finely diced
  • Handful of fresh Coriander (10g) – Finely chopped
  • 200g tinned Chickpeas – Rinsed & drained
  • Mug of Coffee (decaf if preferred)
  • 1 Aubergine – Cut into chunks, (4cm)
  • 20g PANTORI Chilli Spice Blend
  • 1 Jar Passata
  • Salt & Pepper to taste
  • Sour Cream - 2Tbsp - optional

*Leave out Sour Cream to be vegan*

*Ensure the Passatta doesn't contain Onion & Garlic*

  1. Pre-heat the oven to 200°C, line a baking tray with baking paper.
  2. Toss the Aubergine and red pepper in oil and 1tsp of your Pantori chilli blend and spread evenly across the tray, roast in the oven for 20 minutes.
  3. In the meantime, heat 1 tbsp of oil in a large saucepan over a medium heat.
  4. Add the carrot, celery, spring onions and sweat on a medium heat for 10 minutes, stirring regularly.
  5. Add the aubergine and peppers to the pan and combine.
  6. Add the remaining spice blend and stir to coat the mixture.
  7. Pour in the coffee and passata, stir and turn the heat down and simmer for 30-40 minutes uncovered, stirring occasionally.
  8. Drain and rinse the chickpeas, add into the chilli and simmer for 10 minutes.
  9. Serve with rice and a teaspoon of sour cream or your favourite accompaniments.
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