Vegan Chilli

April 4, 2022 by Samuel Anthony

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Vegan chilli with beans and veggies in a cast iron pan

Vegan Chilli Recipe

Fiery vegan chilli - perfect for the slow cooker or ready in just 25 minutes! Plant-based bean and veggie chilli made easy.

I'm using kidney beans and black beans, but you can use any beans you like! If you're a spice fan, this indulgent vegan chilli is definitely for you 🔥


Prep: 10m

Cook: 25m

Total: 35m

Serves: 3


  • Ingredients
  • 2 red onions
  • 1 large carrot
  • 1 red bell pepper
  • 4 cloves garlic
  • 1tbsp fresh ginger
  • 1/2tsp black pepper
  • 1/2tsp dried oregano
  • 1tsp paprika
  • 1tsp chilli powder or cayenne
  • 1tbsp miso paste
  • 100ml water
  • 400g chopped tomatoes
  • 5g coriander
  • 240g brown rice
  • Method
  • Finely chop the red onion, carrot, bell pepper, garlic and ginger into separate piles.
  • Fry the onions and carrots in a large saucepan over a low-medium heat until the onions are translucent/see through.
  • Add all of the remaining ingredients, except for the rice - spare some coriander leaves for garnishing - and bring to a gentle simmer.
  • If you're using brown rice, you'll likely find your boil time is around 20-25 minutes, so cook the rice from now and use that as your timer for the chilli - it can be ready whenever the rice is cooked!
  • Serve and garnish with the coriander leaves.
  • Nutrition per serving:
  • Vitamin C: 165%
    100%
  • Vitamin A: 117%
    100%
  • Potassium: 36%
    36%
  • Fibre: 64%
    64%
  • Calories: 362
    15%
  • Protein: 18g
    34%
  • Iron: 30%
    30%
  • Calcium: 10%
    10%
  • Cholesterol: 0mg
    0%

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