The Ultimate Vegan Chilli

The Ultimate Vegan Chilli

Oh. My. God. We’ve fallen in love this ultimate vegan chilli recipe!

It’s got so much going for it. It’s hearty and spicy, but best of all you can make the entire chilli in one pot.

Our two not-so secret ingredients, Marmite and dark chocolate, give give the chilli a lovely saltiness and bitterness, which blends really well with the sweetness from the tomatoes and peppers.

This recipe is also great for meal-prep. You could even freeze the chilli into batches, ready for when you need it!

Enjoy,

Roxy & Ben

The Ultimate Vegan Chilli

Print Recipe
The Ultimate Vegan Chilli
Servings
6 people
Ingredients
  • 1 tsp coconut oil
  • 1 brown onion sliced
  • 4 cloves garlic minced
  • 1 1/2 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 80g sun-dried tomatoes (in oil) roughly chopped
  • 400g tin black beans
  • 400g tin kidney beans
  • 400g tin cannellini beans
  • 3x 400g tins chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 1 tbsp marmite
  • 50g dark chocolate
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 fresh red chilli diced
  • Juice of one lime
  • large pinch of salt
  • handful coriander (cilantro)
Servings
6 people
Ingredients
  • 1 tsp coconut oil
  • 1 brown onion sliced
  • 4 cloves garlic minced
  • 1 1/2 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 80g sun-dried tomatoes (in oil) roughly chopped
  • 400g tin black beans
  • 400g tin kidney beans
  • 400g tin cannellini beans
  • 3x 400g tins chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 1 tbsp marmite
  • 50g dark chocolate
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 fresh red chilli diced
  • Juice of one lime
  • large pinch of salt
  • handful coriander (cilantro)
Instructions
  1. Heat a little coconut oil in a large saucepan on a medium heat. Once hot, add the sliced onion and fry for 8 minutes until they brown.
  2. Next, add the garlic and all the spices, and fry for 1 minute.
  3. Remove any excess oil from the sun-dried tomatoes, then add them to the saucepan and fry for a further minute.
  4. Meanwhile drain and rinse the beans, then transfer them to the saucepan along with the chopped tomatoes, tomato puree, balsamic vinegar, Marmite and dark chocolate. Bring the chilli to the boil then leave to simmer with the lid on for 40 minutes, stirring occasionally to avoid it sticking to the bottom of the saucepan.
  5. After 40 minutes add the sliced peppers and fresh chilli, and leave to simmer for a further 20 minutes without the lid on.
  6. Stir in the juice of the lime and season with salt.
  7. To serve, garnish with a few leaves of coriander and a small spoonful of vegan yoghurt.

Mexican Lasagna

We love vegan lasagna. We also love Mexican cuisine (see where this is going?). So what better than to combine the two in a Mexican lasagna?

This fun twist is packed with big, bold and spicy flavours. We use a go-to chili seasoning mix that is suitable for vegans, which are easy to find in major supermarkets.

The crushed tortillas give this dish a lovely, crunchy texture, which goes really well with the saucy chili.

Enjoy!

Mexican Lasagna

Print Recipe
Mexican Lasagna
Mexican Lasagna
Servings
6 people
Ingredients
  • 1 onion diced
  • 1 red pepper diced
  • 2 garlic cloves finely chopped
  • chili seasoning (packet)
  • 2 tins black beans (rinsed and drained)
  • 260 g tinned sweetcorn
  • 2 tins chopped tomatoes
  • 6 tortillas
  • jalapeño peppers sliced
  • 100 g vegan cheese grated
  • large handful of tortilla chips crushed
  • handful of cilantro
  • oil for frying
Servings
6 people
Ingredients
  • 1 onion diced
  • 1 red pepper diced
  • 2 garlic cloves finely chopped
  • chili seasoning (packet)
  • 2 tins black beans (rinsed and drained)
  • 260 g tinned sweetcorn
  • 2 tins chopped tomatoes
  • 6 tortillas
  • jalapeño peppers sliced
  • 100 g vegan cheese grated
  • large handful of tortilla chips crushed
  • handful of cilantro
  • oil for frying
Mexican Lasagna
Instructions
  1. Preheat oven to 200°C.
  2. Place a little oil in a pan on a medium heat and fry the onions for around for 5 minutes or until soft.
  3. Add the garlic, pepper and chili seasoning, and fry for a further two minutes.
  4. Then transfer the beans, tinned tomatoes and tinned sweetcorn to the pan, and heat through for around 5 minutes, stirring occasionally.
  5. Spoon 3-4 large spoonfuls of the chilli mix into your lasagna dish. Spread out the mixture so it covers the bottom of the dish, then cover with two tortillas. Repeat this step for another two layers of tortillas, finishing with a layer of the chili mixture.
  6. Place a few slices of jalapeños on top of the chili mixture.
  7. Sprinkle with vegan cheese and crushed tortilla chips.
  8. Bake for 20-25 minutes.
  9. Top with coriander and enjoy.

Chilli Stuffed Avocado Boats

Chilli Stuffed Avocado Boats

Makes 12 boats.

Ingredients

Olive oil for frying
1 white onion diced
1 red pepper diced
1 yellow pepper diced
2 cloves garlic diced
1/2 tsp chilli powder
1/2 tsp cayenne pepper
1 tsp cinnamon powder
1 tsp cumin powder
1 x 400g tinned kidney beans (drained and rinsed)
1 x 400g tinned chopped tomatoes
Pinch of salt
6 avocados

Optional toppings:
Handful of chopped coriander
Handful of crushed vegan tortilla chips
Vegan sour cream

Method

1. Heat a little olive oil in a frying pan. Once hot, add the onion, peppers and garlic, and fry for 8 minutes or until soft.

2. Stir in the spices and fry for a further 2 minutes.

3. Add the tomatoes and kidney beans into the frying pan, stir, then simmer for 30 minutes. Add in more water if needed.

4. Meanwhile, halve the avocados, remove the stones, then peel and discard the skin.

5. Season the chilli with salt as desired and stir in most of the coriander, leaving a few leaves for decoration.

6. Fill the inside of the avocado halves with a tablespoon or two of the chilli mixture and top with vegan sour cream, then sprinkle with coriander and crushed tortilla chips.

Vegan sour cream recipe

1/4 cup raw cashews
2 tbsp water
1 tsp lemon juice
1/2 tsp apple cider vinegar
Pinch of salt

1. Soak cashews in boiling water for one hour.
2. Drain cashews and place all ingredients in blender. Blitz until smooth.