Easy Vegan Chilli Recipe
This easy vegan chilli recipe uses store cupboard ingredients and bold flavours for a quick and healthy meal that's great for batch-cooking.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 6 garlic cloves, finely chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 green pepper, chopped
- 1 tablespoon chilli powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika (plus more to taste)
- 2 teaspoons oregano (or homemade dried herb mix)
- 3 bay leaves
- 2 tablespoons tomato puree
- 3x 14 oz (400 g) tins tomatoes
- 1x 14 oz (400 g) tin red kidney beans, drained and rinsed
- 1x 14 oz (400 g) tin pinto beans, drained and rinsed
- 1 tablespoon Marmite (or other yeast extract if GF)
- 2 tablespoons Henderson's Relish (or half the amount of red wine vinegar, see notes)
- 1 cup (240 ml) vegan stock
- Salt and black pepper to taste
- Small bunch fresh coriander (stems and leaves)
Instructions
- Heat the oil in a large pan on medium heat. Add the onion and stir occasionally for 5-6 minutes or until soft. Season with salt and pepper.
- Next, add the chopped garlic and peppers and cook for another few minutes until starting to soften.
- Stir in the chilli powder, cumin, smoked paprika, oregano (or mixed herbs), bay leaves, and tomato puree. Mix everything well and cook for a couple of minutes.
- Add the tinned tomatoes and cook down for a couple of minutes, turning up the heat if necessary to get things going.
- Add all the other ingredients to the pan (including the coriander stems but not the leaves). Once simmering, reduce the heat and cook for 15 minutes, stirring regularly.
- At this stage, you can continue to simmer for a while or mash the chilli to thicken it more quickly. To do so, take a potato masher and gently mash the stew towards the bottom of the pan. Do this as much or as little as you want – I usually crush some of the beans and leave most of them whole.
- Cook for another couple of minutes before serving with boiled rice and fresh coriander leaves (see serving suggestions above for more ideas).📸 See recipe steps >📖 Table of contents >
Notes
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 Sheffield favourite is like a vegan Worcestershire sauce and helps to add a tangy note to the chilli. If you don't have it, you can try using half the amount of vegan balsamic vinegar or red wine vinegar in its place.
Make it a one-pot meal: To make this a true one-pot meal, thicken the chilli with quinoa or bulgur wheat (not gluten-free). Add this when adding the chopped tomatoes, and cook the chilli for around 10-15 minutes longer or until the grains are tender (you'll likely need a little extra liquid).
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.
See recipe testing notes and recipe FAQ sections for more info.
* 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: 263kcalCarbohydrates: 44gProtein: 13gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 571mgPotassium: 1233mgFiber: 13gSugar: 12gVitamin A: 1944IUVitamin C: 100mgCalcium: 142mgIron: 7mg
Nutrition Facts
Easy Vegan Chilli Recipe
Amount Per Serving
Calories 263
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 571mg25%
Potassium 1233mg35%
Carbohydrates 44g15%
Fiber 13g54%
Sugar 12g13%
Protein 13g26%
Vitamin A 1944IU39%
Vitamin C 100mg121%
Calcium 142mg14%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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