Easy Vegan Chilli

This easy vegan chilli recipe makes for a quick and hearty meal, with key ingredients coming from the store cupboard in the form of tinned tomatoes and beans. I cook a big batch of this a couple of times a month and use it for lunches throughout the week.

For a hit of rich umami flavour, stir in a dollop of Marmite or other yeast extract. It's also good to add a splash of red wine vinegar or Henderson’s Relish (Sheffield’s vegan equivalent of Worcestershire sauce, but better). If you like coriander, add the chopped stems with a couple of minutes to go.

If you're looking for more vegan chilli recipe ideas, check out this smoky jackfruit chilli and sweet potato & black bean chilli.

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What is chilli?

Originating in Texas, chilli is short for chilli con carne – literally meaning “chilli with meat” in Spanish.  In its most basic form, you might describe it as a spicy, tomato-based stew traditionally featuring beans and beef.

Since it's full of veg, protein-packed legumes, and various herbs and spices, chilli makes for an ideal plant-based meal.

While we tend to associate chilli with red kidney beans, it’s great with other beans as well (pinto, borlotti, black, cannellini, adzuki etc.). Better yet – use a mix of these. 

Want to learn more about beans and legumes? Check out my Beginner's Guide to Pulses.

How to make easy vegan chilli  

To me, a good chilli is all about the herbs and spices involved. My favourites are cumin, smoked paprika, chilli powder, bay leaf, and fresh garlic, as well as fresh coriander stems during cooking and then the leaves to garnish.  

You’ll want to include the onions, peppers, tomatoes, and beans, but beyond that you can feel free to throw in anything else that takes your fancy. 

After softening the onion in vegetable oil, add the peppers and garlic and cook for another few minutes.

I then stir in the spices to get the ol' flavours going.

Once that's cooked for another couple of minutes, it's a simple case of adding all the other ingredients one by one and letting them come together for 15 minutes.

In an ideal world, you'd cook your chilli for at least an hour to really thicken it and develop the flavours. If you have the time to do so, then by all means you should.

But this is easy vegan chilli, and so my top tip for thickening it is to get out the potato masher and have yourself a wee mash. Not too much - just enough to break down some of the beans and tomatoes near the bottom of the pan.

Variations and tips for easy vegan chilli 

There are a million different takes on chilli, and everyone seems to have their own tips and tricks. This recipe is a stripped-back version that you can build on, with lots of additional ingredients to choose from:  

• Veg: Include chopped celery and carrot at the start for a more flavourful base. Add mushrooms, courgette, kale, aubergine, sweet potato, or anything else you fancy (or want to use up). 
• Make it meatier: If you want a meatier texture, add some plant-based mince. You can buy this frozen, fresh, or in a dried form that's easy to re-hydrate. Another ‘mince’ option is to use finely chopped mushrooms. 
• One-pot meal: Thicken with quinoa or bulgur wheat to make it a true one-pot meal.
• Henderson's Relish: Use balsamic vinegar or vegan red wine vinegar as a substitute for this.
• Add more heat: This recipe doesn’t use fresh chillies, but feel free to add some during cooking and at the end. 
• Try something new: Other 'secret' chilli ingredients include soy sauce, cocoa powder, dark chocolate, and molasses. 
• Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock and yeast extract that are certified or labelled as such. 

Serving suggestions for vegan chilli

• Boiled rice 
• Tacos or burritos  
• Cajun-spiced potato wedges
• Baked potatoes
• Creamy vegan mashed potatoes 
• Nachos
• Sweet potato mash with lime
• Vegan sour cream
• Roasted cauliflower
• Lime wedges
• Guacamole with chunky tomatoes 
• Crushed tortilla chips 
• Pico de gallo
• Grated vegan cheese
• Fresh coriander/spring onions 

How to store vegan chilli

Refrigerate: Store this chilli in the fridge for up to four days. Simply reheat in the microwave or in a pan with a splash of water to loosen it up.

Freeze: Store this chilli in the freezer in sealed containers or resealable bags for up to six months. Defrost before reheating in the microwave or in a pan with a splash of water.

More vegan recipe ideas

If you liked this recipe, you may also enjoy:

• Sweet Potato & Black Bean Chilli
• Smoky Jackfruit Chilli
• Easy Vegan Jackfruit Tacos
• Lemony Butter Bean Stew
• Vegan Sausage Casserole
• Vegan Spaghetti Bolognese
• Easy Vegan Chana Masala
• Vegan Lentil Dal

You can also check out my full list of vegan mains.

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