Vegan Chilli
April 4, 2022 by Samuel Anthony
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%
- Vitamin A: 117%
- Potassium: 36%
- Fibre: 64%
- Calories: 362
- Protein: 18g
- Iron: 30%
- Calcium: 10%
- Cholesterol: 0mg
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