Vegan Chili Recipe

Ingredients

• 1 mediumonion, chopped
• 4 clovesgarlic, finely minced
• 1green pepper, chopped
• 1 mediumcarrot, grated
• 5–6 mediumfresh tomatoes, diced (or 567 g (20 oz) tinned tomatoes)
• 75 ml (5 tbsp)tomato purée
• 480 ml (2 cups)vegetable stock
• 950 ml (4 cups; about 680 g)cooked beans, such as kidney, black, pinto or white beans, or 1 cup of each
• 10 ml (2 tsp)coconut sugar, or brown sugar or another sweetener
• 5 ml (1 tsp)ground cumin
• 5 ml (1 tsp)onion powder
• 5 ml (1 tsp)garlic powder
• 3.75 ml (¾ tsp), or less if using vegetable stocksalt
• 2.5 ml (½ tsp)black pepper
• 1.25 ml (¼ tsp)smoked paprika
• 1.25 ml (¼ tsp)cayenne pepper
• 1–2hot red chillies, adjusted to preference
• 10 ml (2 tsp)oil of choice, for frying

Instructions

1. 1

   Soften the vegetables

   Heat the oil in a large pot over medium heat. Add the chopped onion and green pepper and sauté for about 5 minutes, until soft. Stir in the minced garlic and cook for another 1–2 minutes.

2. 2

   Cook the tomatoes

   Mix in the diced tomatoes and sauté for a further 3–5 minutes.

3. 3

   Simmer the chilli

   Stir in the tomato purée, vegetable stock, cooked beans and spices. Bring to a simmer and cook for about 30 minutes, adding more stock if needed.

4. 4

   Blend for creaminess

   For a creamier texture, blend part of the chilli with an immersion blender before serving.

5. 5

   Serve it hot

   Serve hot with rice, flatbread or your choice of garnish.

What is vegan chilli?

Chilli is a spiced, simmered dish with many versions across the Americas; this plant-based take builds its body from beans rather than meat. Tomatoes, vegetables and a mix of spices make a comforting, substantial bowl.

A variety of beans gives the chilli a mix of shapes and textures, while tomato purée deepens the tomato base. The method keeps it to one pot, with an optional blend at the end for a thicker finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 12g protein, 40g carbs, 6g fat.

The beans supply much of the protein and carbohydrate, while the tomatoes and other vegetables add further carbohydrates. Oil contributes most of the fat; serve a portion with extra vegetables or a side salad for a more balanced plate.

Build the flavour base

Start with the onion and green pepper, giving them about 5 minutes over medium heat to soften. Add the garlic for just 1–2 minutes so it cooks briefly before the tomatoes go in.

Fresh diced tomatoes are listed, with tinned tomatoes as an alternative. Tomato purée joins the stock later, helping create a fuller sauce as the chilli simmers.

Make the spice blend work

Cumin, onion powder and garlic powder bring savoury warmth, while smoked paprika adds a smoky note. Cayenne and fresh red chillies provide the heat, so adjust the chillies to suit your preference.

Salt is listed as ¾ teaspoon, with less suggested when the vegetable stock is already salty. The small amount of sugar can balance the sharpness of the tomatoes.

Get the texture right

After adding the beans, stock, tomato purée and spices, bring the pot to a simmer rather than a hard boil. Cook for about 30 minutes, adding more stock if needed.

For a creamier bowl, blend only part of the chilli with an immersion blender. Leaving the rest intact keeps beans and vegetables visible in the finished dish.

Check the ingredient list

Grated carrot is included in the ingredients, but the method does not say when to add it. If following the written method strictly, note that it is not assigned a step.

The hot red chillies are also listed but not given a specific point in the method. Their amount is adjustable, so choose based on how much heat you want.

Plan the cooking time

The stated total time is 40 minutes. The method includes about 5 minutes for softening the onion and pepper, another 1–2 minutes for the garlic, 3–5 minutes for the tomatoes and about 30 minutes of simmering.

Have the ingredients ready before heating the oil so you can add them in sequence. Check the pot during the simmer and add stock if the chilli needs loosening.

Choose what to serve alongside

Rice makes a simple base for the thick, bean-filled chilli, while flatbread is another suggested option. Either can help make the meal more substantial.

The recipe also leaves room for your choice of garnish. Serve the chilli hot and add toppings at the table to let everyone customise their bowl.

Recipe notes & tips

• Use a large pot so the chilli has room to simmer without spilling.
• Taste the vegetable stock before adding the full amount of salt.
• Add the fresh chillies cautiously if you are unsure how hot they are.
• Stir occasionally during the simmer to prevent the mixture sticking to the pot.
• Add more stock gradually if the chilli becomes thicker than you like.
• Blend only part of the chilli if you want to keep some whole beans and vegetables.

Variations

• Mix the beans: Use kidney, black, pinto or white beans, or combine several types.
• Use tinned tomatoes: Replace the fresh tomatoes with a 567 g (20 oz) tin.
• Adjust the heat: Change the amount of fresh red chilli to suit your preference.
• Change the sweetener: Use brown sugar or another sweetener instead of coconut sugar.
• Choose a garnish: Finish each bowl with your preferred topping.

Common mistakes to avoid

• Adding too much salt: Use less if your vegetable stock is already salty.
• Boiling hard: Bring the pot to a simmer and cook it gently for about 30 minutes.
• Over-blending: Blend only part of the chilli to retain some texture.
• Letting it get too thick: Add more vegetable stock if needed during the simmer.
• Cooking the garlic too long: Add it after the onion and pepper have softened, then cook for just 1–2 minutes.

How to store

Cool leftovers and store them in an airtight container in the fridge for up to 3 days. Reheat in a saucepan until piping hot, adding a splash of stock if the chilli has thickened.

Frequently asked questions