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The Veggie chilli cheese sub

The Veggie chilli cheese sub


The Veggie chilli cheese sub

  • Feeds 2 Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    3294kj 788kcal
  • Fat
    High 52%
  • Saturates
    High 91%
  • Sugar
    Low 21%
  • Salt
    High 47%

% of adult’s reference intake | Carbohydrates per serving : 69.3g


  • 2 sub rolls
  • 1 tbsp olive oil
  • 2 tomatoes, roughly chopped
  • 1 red onion, finely chopped
  • 1 tin of kidney beans, drained
  • 1 tsp all-purpose seasoning (optional)
  • ½ tsp chilli powder (optional)
  • 150g mild cheddar cheese, sliced
  • 1 green chilli, sliced
  • 1 small tin of pineapple, chopped


  1. Heat the oil in a saucepan on a medium heat, then add the chopped onion
  2. Fry for 8 minutes before adding the spices and cook for a further 2 minutes until the onions are soft
  3. Add the chopped tomatoes and cook for 5 minutes until reduced, then add in the kidney beans, cook for 2 - 3 more minutes until you have a lovely quick bean chilli. Season to taste
  4. Meanwhile, preheat the grill to high
  5. Take the sub rolls and slice in half lengthways, then lightly toast the cut sides under the grill until golden
  6. Remove from the grill and start to build the sandwiches on the bottom pieces of bread
  7. Divide the bean chilli between the subs, then layer over the cheddar
  8. Top with the sliced chilli and diced pineapple
  9. Place the bottom piece back under the grill until the cheese is molten and bubbling
  10. Remove, top with the sub lid and serve immediately