Vegan Chilli

Vegan Chilli

This delicious vegan chilli is oil free. It is full of vegetables, has protein from beans, and makes a healthy whole food plant based meal.

Chilli is a lovely warming and versatile recipe that you can eat on a jacket potato, as a thick stew with bread, or cooked grains. If you serve your vegan chilli with grains then go for whole grain varieties, such as black or brown rice, quinoa, wholemeal cous cous, sorghum or freekeh.

My recipe for chilli includes as much veg as possible! Onions, carrots, courgette, pepper, mushroom, tomatoes, tomatoes, sweetcorn, and as always, leafy greens. I try to get some leafy green veg into every meal! You can add whatever vegetables you have really, and the quantities are only a guide. Use whatever tinned beans you like too. In the picture I use a mixture of butter beans and chickpeas.

The recipe calls for vegetable stock. My favourite bought stock is made by ‘9 Meals From Anarchy’. I like their ‘Unami’ stock concentrate. Use your favourite stock (homemade, powder or concentrate), or replace with water and season with salt and pepper.

If you like veggie chilli then check out my speedy chilli soup recipe, here!

Free from: nuts

Gluten, soya, wheat, yeast: use suitable stock

This is a vegan recipe

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Vegan Chilli
Servings: 4
  • 2 onions (peeled and sliced)
  • 2 cloves garlic (peeled and sliced)
  • 3 carrots (peeled and chopped)
  • 1 courgette (chopped)
  • 1 pepper (deseeded and chopped)
  • 2 handfuls mushrooms (chopped)
  • 1 tsp each of garlic granules, ground cumin, ground coriander, paprika
  • fresh or dried chilli (to taste)
  • 1 cup vegetable stock
  • 1 tin tomatoes
  • 2 tins beans or chickpeas (drained)
  • 2 handfuls greens (such as kale, spinach, chard, pak choi)
  • 3 tbsp frozen sweetcorn
  • 1 tbsp tomato purée
  • coriander leaf (finely chopped)
  1. Sauté the onion and garlic in a splash of the stock. If the pan dries out add a little more liquid.

  2. Once the onion and celery are soft, add the rest of the fresh veggies and the spices. Continue to sauté until the veggies are starting to soften. 

  3. Add the rest of the stock, the tinned tomatoes and the beans or chickpeas. Cook, uncovered, for about 20 minutes to allow the sauce to reduce.

  4. Add the greens and sweetcorn. Once the greens have wilted and the sweetcorn has warmed though add a blob of tomato purée. Season with coriander leaf and serve.

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