Get the Recipe: Easy Vegan Chili Recipe
This gluten-free vegan chili recipe is perfect for a cosy dinner that's made with simple ingredients. Rich, wholesome, and packed full of vegetables, it's also bursting with vegetables and easy to make.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 small red chilli, de-seeded and chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 2 ribs celery, chopped
- 1/4 cup tomato paste
- 2 tsp dried oregano
- 2 tsp dried thyme
- 1 can black beans, drained and rinsed
- 1 can red kidney beans, drained and rinsed
- 2 cans chopped tomatoes
- 1 tsp cumin
- 1/2 tbsp garlic powder
- 2 tbsp smoked paprika
- 2 tbsp apple cider vinegar
- 1 cup plant based milk
- 1 tbsp coconut sugar
- 1 lemon, juice of
- 2 tbsp soy sauce
- 1/3 oz dark chocolate
Equipment
- Non-stick pan
Instructions
- Heat the olive oil in a non-stick pan over a medium-high heat. Next, add the onion, chilli pepper, garlic, bell peppers and celery. Cook for 5 minutes, until the vegetables start to soften.1 tbsp olive oil, 1 medium onion, 1 small red chilli, 3 cloves garlic, 1 medium red bell pepper, 1 medium yellow bell pepper, 2 ribs celery
- Add the tomato paste, dried oregano and thyme. Continue cooking for 2-3 minutes more.1/4 cup tomato paste, 2 tsp dried oregano, 2 tsp dried thyme
- Add the beans, canned tomatoes, cumin, garlic powder, smoked paprika, apple cider vinegar, plant based milk and coconut sugar. Bring to a light simmer over a medium heat and cook for 25 minutes, stirring occasionally. If it starts to dry out, add more plant based milk or some vegetable stock.1 can black beans, 1 can red kidney beans, 2 cans chopped tomatoes, 1 tsp cumin, 1/2 tbsp garlic powder, 2 tbsp smoked paprika, 2 tbsp apple cider vinegar, 1 cup plant based milk, 1 tbsp coconut sugar
- Add the soy sauce and lemon juice, then continue simmering for a further 15 minutes.2 tbsp soy sauce, 1 lemon
- Season to taste with salt and pepper and add the dark chocolate. Continue stirring for a further 2-3 minutes, then remove from the heat.
- Allow the chili to rest for 5-10 minutes, then serve.
Video
Notes
TOP TIP: Chili is an amazing make-ahead meal, because leaving it in the fridge overnight allows the flavors to develop even further and acquire more depth and richness.
TO STORE IN THE FRIDGE: You can store the chili in the fridge in an airtight container for up to 5 days. Reheat it in the microwave or on the stove, adding plant based milk or vegetable stock if necessary.
TO FREEZE: You can freeze the chili for up to 2 months in a freezer-friendly container or ziplock bags. Leave to thaw fully in the fridge before reheating on the stove or in the microwave.
Calories: 360kcal, Carbohydrates: 62g, Protein: 18g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Cholesterol: 1mg, Sodium: 1330mg, Potassium: 1528mg, Fiber: 19g, Sugar: 16g, Vitamin A: 3456IU, Vitamin C: 150mg, Calcium: 270mg, Iron: 9mg