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Home » Recipes » Easy Vegan Chilli

Easy Vegan Chilli

Dec 1, 2019 by The Pesky Vegan | 10 Comments

1028 shares
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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.

Easy Vegan Chilli

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.

I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

Vegan Chilli and Rice

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  

Easy Vegan Chilli Ingredients

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.

Onion and Peppers Frying

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.

Vegan Chilli Cooking

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 
Vegan Chilli with Rice

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.

Hey you – let me know what you think

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

  • Vegan Goulash (Hungarian Stew)
  • 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

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

Easy Vegan Chilli

Easy Vegan Chilli

The Pesky Vegan
This easy vegan chilli recipe makes for a quick, hearty, and delicious meal. Try mashing it towards the end to really thicken it up.
4.8 from 5 votes
Rate this Recipe Print Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American, Gluten-free, Vegan
Servings 6
Calories 193 kcal

Ingredients
 

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, finely chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 green pepper, chopped
  • 1 tablespoon chilli powder
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • 3x 400 g tins plum tomatoes
  • 1x 400 g tin red kidney beans, drained
  • 1x 400 g tin pinto beans, drained
  • 2 tablespoons tomato puree
  • 1 tablespoon Marmite (or other yeast extract if GF)
  • 2 tablespoons Henderson's Relish (or half the amount of red wine vinegar, see notes)
  • 4 bay leaves
  • 2 teaspoons oregano or mixed herbs
  • 200 ml vegan stock
  • Salt and black pepper to taste
  • Small bunch fresh coriander (stems and leaves)
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Instructions
 

  • Heat the oil in a large pan on medium heat. Add the onion and stir occasionally for 6-8 minutes (or until soft).
  • Next, add the chopped garlic and peppers and cook for another few minutes.
  • At this stage, stir in the chilli powder, cumin, and smoked paprika and mix well.
  • After a couple of minutes, start adding all the other ingredients to the pan (apart from the coriander). You may want to turn up the heat at first to get things going, but remember to bring it down again. Break the tomatoes apart with a spoon and stir regularly.
  • After 15 minutes, stir in chopped coriander stems.
  • Now to mash. Using a potato masher, gently mash the stew towards the bottom of the pan. Do this as much or as little as you want – I crush some of the beans and leave most of them whole.
  • Cook for another couple of mins before serving (see serving suggestions in notes below). Top with coriander or whatever it is that floats your chilli boat.
Rate this recipe 👇

Notes

Serving suggestions: Boiled rice, tacos, burritos, Cajun-spiced potato wedges, baked potatoes, creamy vegan mashed potatoes, nachos, roasted cauliflower, vegan sour cream, homemade guacamole, avocado slices, pico de gallo, lime wedges, crushed tortilla chips, grated vegan cheese, fresh coriander, spring onions.
Quantity: If you increase the quantity, just be sure to adjust the seasoning accordingly. You can easily make this chilli stretch further with an extra tin of chopped tomatoes and/or beans.
Add more 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). You can also include chopped fresh chillies for a bit of extra heat.
Henderson's Relish: This famous Sheffield product can be found in eateries and households throughout the city, but I appreciate it may not be available where you are. Feel free to swap it out for Worcestershire sauce or half the amount of red wine vinegar (just be aware that these are not always strictly vegan).
Variations/tips: 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. Other 'secret' chilli ingredients include soy sauce, cocoa powder, dark chocolate, and molasses.
Use dried beans: To make this dish (and others) even cheaper, you can use dried beans. These will need to be soaked and cooked in advance, with times varying depending on the type. Check out my Beginner's Guide to Pulses for more info.
Make it a one-pot meal: Thicken the chilli with quinoa or bulgur wheat to make it a true one-pot meal. Add this when adding the chopped tomatoes, and cook the chilli for around 10-15 minutes longer.
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. 
Storage: You can store this chilli in the fridge for up to four days, or in the freezer for up to six months.
If you liked this recipe, you might 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
 
* The nutrition info below is for one serving of the chilli, based on a total of six servings. This doesn't include info for serving suggestions such as rice.

Nutrition

Calories: 193kcalCarbohydrates: 31gProtein: 8gFat: 5gSaturated Fat: 1gSodium: 795mgPotassium: 941mgFiber: 9gSugar: 9gVitamin A: 1814IUVitamin C: 100mgCalcium: 136mgIron: 5mg
Nutrition Facts
Easy Vegan Chilli
Amount Per Serving
Calories 193 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 795mg35%
Potassium 941mg27%
Carbohydrates 31g10%
Fiber 9g38%
Sugar 9g10%
Protein 8g16%
Vitamin A 1814IU36%
Vitamin C 100mg121%
Calcium 136mg14%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword bean chilli, healthy vegan recipe, vegan dinner
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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1028 shares

Reader Interactions

Comments

  1. Cathy

    December 05, 2019 at 2:50 pm

    5 stars
    This looks lovely! Easy to follow and great suggestions! I will make it this weekend and let you know how it turned out!

    Reply
    • The Pesky Vegan

      December 05, 2019 at 3:07 pm

      Thanks very much Cathy! Sounds good - definitely let me know!

      Reply
  2. Paul

    December 08, 2019 at 6:40 pm

    4 stars
    Lovely balance of flavours and spices!

    Reply
    • The Pesky Vegan

      December 08, 2019 at 7:38 pm

      Glad you enjoyed - thanks for letting me know!

      Reply
  3. Vicky

    December 08, 2019 at 7:48 pm

    5 stars
    I love this recipe! It's great with kale mixed in 🙂

    Reply
    • The Pesky Vegan

      December 08, 2019 at 7:51 pm

      Thanks very much Vicky! Hope you enjoyed it wherever you are in the world.

      Reply
  4. Chris

    December 15, 2019 at 10:06 pm

    5 stars
    Espléndido! Tried a couple of vegan chilli recipes before and this was by far the most flavoursome! Great with mash or rice.

    Reply
    • The Pesky Vegan

      December 15, 2019 at 10:17 pm

      Muchas gracias Cristóbal!

      Reply
  5. Tom

    January 27, 2020 at 5:10 pm

    5 stars
    Love this vegan chilli - so easy!

    Reply
    • The Pesky Vegan

      January 27, 2020 at 9:43 pm

      Glad you enjoyed sir!

      Reply

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I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

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