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Vegan Chili served on a plate with brown rice.
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4.74 from 15 votes

Vegan Chili

A warming Bean Chili that is easy to make and will become a family staple in the autumn or winter.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Lunch, Main Course
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: James Wythe
Cost: £5

Ingredients

  • 2 large carrots grated
  • 3 garlic cloves crushed
  • 1 small red onion diced
  • 1/2 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cinnamon
  • 1 red chilli deseeded and diced
  • 680 g passata good quality
  • 2 tbsp tomato puree
  • 2 400g cans black beans drained and rinsed
  • 1 400g can kidney beans drained and rinsed
  • 200 ml vegetable stock good quality
  • 1 tbsp cacao powder (optional)

Instructions

  • Start by grating the carrot, dicing the red onion, fresh chilli and garlic
  • Heat a large pan on a medium heat with a splash of oil adding in the onion, garlic, dried spices and salt and pepper and fry together for a couple minutes
  • Now add the grated carrots, fresh chilli, passata, tomato puree, drained beans, cacao powder and vegetable stock and stir.
  • Bring to a boil and then reduce to a low/medium heat to cook for 15 minutes (making sure to stir every 5 minutes).

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Leftover chili can be stored in the fridge in an airtight container for 3-4 days. To reheat, put in on the stove over low heat or in the microwave.
To Freeze: Freeze leftover chili in the freezer in an airtight container, glass jar, or double bagged freezer bag for up to 6 months.
Tip 1: I like to serve mine on brown rice, quinoa or inside a roasted sweet potato and top it with plain coconut yoghurt, extra chillies, and fresh coriander.
Tip 2: The chilli mix will freeze well. I just allow it to cool once cooked and portion it out ready for freezing!
Tip 3: You can add beef, pork, turkey, chicken, etc into this recipe if you aren’t vegan or vegetarian. If you are vegan/vegetarian you could add tofu if you wished. I would fry off your meat or tofu with the garlic and onion at the start and then add the rest and cook as the recipe shows.

Nutrition

Calories: 369kcal | Carbohydrates: 25g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Fiber: 7g | Sugar: 14g