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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
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)

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.

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.
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* 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
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