When I was making my post list for this year (someone please count how many posts this month start with that sentence) I realised something about my recipes. I don’t have many that I would call ‘basics’. I’ve said before that I prefer making the ones that are a little different and really get me thinking about how I’m going to make it work. But that doesn’t mean that basics should be ignored. People still want basic vegan chilli recipes. At the end of the day, a lot of people, especially new vegans, are looking for alternatives to things they already eat. I think that’s why my lentil ragu recipe is so popular. So, this is me saying I’m going to start making an effort to include basic recipes every now and then. Starting today with this vegan chilli recipe.
I used to eat dishes like this a lot when I first changed my diet. It wasn’t something crazy or too new, it’s easy to add a protein source. Dishes like this are so filling and still healthy. This one is amazing for any of you looking for meal prep inspiration too as it stores so well and is easy to reheat.
But this chilli isn’t just any chilli, it has two kinds of beans and it’s loaded with chunky vegetables to keep it interesting flavour wise. I like my chilli quite thick and chunky, so all the veg is roughly chopped rather than diced. But feel free to add less vegetable stock or chop the veg smaller if you’d prefer.
I also like to eat my chilli alone, without rice or any other sides, so the serving sizes below are quite large.
Nutritional Information
This recipe contains just under 16g protein per serving. The carrots and peppers provide you with over 100% of your daily vitamin A & C requirement. This recipe also includes 17g of fibre per serving, which is amazing.
Ultimate Vegan Chilli Recipe
This recipe is gluten free, dairy free, soy free, nut free and vegan. Please remember to check your stock for allergens.
Ultimate Vegan Chilli Recipe
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 red onion diced
- 2 cloves garlic minced
- 2 medium carrots roughly chopped
- 1 large celery stalk roughly chopped
- 1 large red pepper roughly chopped
- 1 can chopped tomatoes
- 1 cup low-sodium vegetable stock
- 2 tablespoons tomato paste
- 1 small can sweetcorn drained
- 1 can kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- 2 tablespoons chilli powder
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
Instructions
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In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes.
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Add the celery, carrots, and pepper and sauté for another 5 to 7 minutes or so, until softened.
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Now add the tomatoes, stock, and tomato paste. Stir to combine. Increase heat to medium-high.
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Add the drained and sweetcorn and rinsed beans, along with the chili powder, cumin, and paprika. Simmer the mixture, uncovered, until thickened, about 10 to 15 minutes.
Serve and enjoy!
Do you guys like veggie alternative to classic dishes like this?
Until tomorrow,
Sophie
Wow – that looks amazing and full of protein with both black and kidney beans in it! I definitely am going to give this a try and bring it to work with me for lunches. Thanks for sharing!
– Morgan @ http://www.mommyaboveall.com
Okay so this is so funny because I was thinking today that I really fancy making a chilli and I didn’t think to make it veggie. I am going to make this instead thank you so much for the inspiration. Thank you for sharing
This looks so good! I love chili, especially topped with some vegan sour cream and guacamole!
I’m not a massive fan of chilli, when I was younger it was something that my family cooked a lot and I think I just had it too often so now I don’t really eat it. But perhaps because I haven’t had it for a while now, I’d really enjoy it. I like the sound of this recipe though.
Chloe xx
http://www.chloechats.com