Our two not-so secret ingredients, Marmite and dark chocolate, give the chilli a lovely saltiness and richness, which blends really well with the sweetness from the tomatoes and peppers.
- If you can’t find Marmite, you can simply leave this out or add the same amount of soy sauce for a similar savoury flavour.
- This recipe is great for meal-prep. You could even freeze the chilli into batches, ready for when you need it.
- Opt for a soy-free yoghurt to make this recipe soy-free.
- coconut oil
- 1 onion
- 4 garlic cloves
- 2 red chillies
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 80g / 2.8oz sun-dried tomatoes in oil
- 3 x 400g / 14oz tins of beans (we use black, kidney and cannellini)
- 3 x 400g / 14oz tins of chopped tomatoes
- 2 tbsp tomato puree
- 1 tbsp balsamic vinegar
- 1 tbsp Marmite
- 50g / 1.8oz dark chocolate, 70%
- 2 bell peppers (we use red and yellow)
- 1 lime
- large pinch of salt
- handful of fresh coriander (15g / 0.5oz)
- plain vegan yoghurt
- Heat a little coconut oil in a large saucepan on a medium heat. While the oil heats up, peel and slice the onion then fry for 8 minutes.
- Meanwhile peel and dice the garlic and finely chop the chilli. Then add both to the pan along with the spices and fry for 1 minute.
- Remove any excess oil from the sun-dried tomatoes and roughly chop them, then add them to the pan and fry for a further minute.
- Meanwhile drain and rinse the beans, then transfer them to the pan 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.
- Then deseed and slice the peppers and add them to the pan. Simmer for 20 minutes without the lid on.
- Stir in the juice from the lime and season to taste with salt.
- To serve, pick the coriander leaves off their stalks and sprinkle them all over and finish with a spoonful of vegan yoghurt.
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To all commenting: what kind of chocolate did you use? The chocolate must be unsweetened for this to work. It is common in Mexican cuisine to use chocolate in savoury dishes. I used unsweetened cocoa powder instead, because I could not find unsweetened chocolate. The added bitterness goes really well with this dish (not sweetness).
I made mine almost 100% by the recipe and it came out great (I don’t have Marmite in my country so I skipped it and I like my peppers slightly roasted so I added them with onions and used some soy mince).
This is actually my favourite chilli recipe I’ve ever found! Not entirely sure how anyone ended up with soup as mine always reduces to a good consistency 🙂 My only hints to anyone, and this is entirely my taste, are to go easy on how much marmite and lime juice you use, and maybe add more fresh chilli (I like it hot!)
All in all I want to thank So Vegan for this recipe, good work!
Hi Simon, thank you SO much for your kind words. It means a lot! We love this chilli recipe, too and we are so glad that you are enjoying it also. All the best, Roxy & Ben
Definitely my favourite chili recipe from now on! I uses unsweetened cacao powder as well, about two tablespoons
Hi Chantalle, that’s great! So glad that you are enjoying the recipe as much as we do. It’s our favourite as well 🙂 Best Roxy & Ben
I’m in the US and I don’t know where to get Marmite. Do you have any suggestion of an alternative?
Hi Allison, thanks for getting in touch. You could leave out the marmite completely or sub for another ingredient that has that umami flavour like brown miso paste. Hope this helps. All the best, Roxy
Marmite and Vegemite are available in most grocery stores in the US in the international foods section.
Oh that’s great to know! Thanks Cherisha 🙂 Best, Roxy
I got my Marmite at Walmart’s, check it out.
Yum! We love marmite!
Hi, I absolutely LOVE this recipe. I was just wondering if you could do it in the slow cooker? What sort of times would you do this for if you did?
Hi Holly, yes i think it will be aboslutlety delicious in a slow cooker! Best, Roxy
Großartig, ohne Soja!
Making this right now! Smells amazing!
I love this recipe and have made it several times. I use 90% dark chocolate and sometimes crumble tofu in at the spice stage. I’ve had it on it’s own, with salad, rice, pasta and jacket potato’s. It just seems to go with everything. I do add dried chilli flakes as I like it a bit hotter than the recipe. I smoother it in homemade guacamole and it keeps for a few days in the fridge.
Can you freeze this?
Hey Jenni, yes you can definitely freeze this 🙂 Roxy
I’m not vegan but this is a fab recipe by any standards. Full of strong flavours. I’ve added cubes of butternut squash at the tin toms stage for another texture but it’s right up there with or without! It’s already become a household favourite. Thanks very much.
Hi. Can you cook this recipe in the slow cooker?
BEST CHILLI EVER! Chilli con carne is one of the foods I’ve missed most since going vegan. I’ve tried a LOT of vegan chilli recipes and they were all a bit disappointing and soupy, UNTIL THIS ONE! The mix of flavours is perfect, it’s very rich and thick, spicy but not too spicy. My favourite way to eat it is a big dollop on some nachos with a bit of vegan cheese and a few jalapeno slices on top, It’s my go-to chilli recipe now and I always make a double batch so I have plenty for the next few days 🙂 it’s even better the day after you make it!
Hi guys , just wondering if I can sub the chocolate for unsweetened coconut powder? ( if so how much would I need to add you think?) Thanks x
Hey Vicky. We haven’t tested this I’m afraid! Unsweetened coconut powder isn’t an ingredient we use very often so we wouldn’t be able to recommend with any certainty sorry.
Very nice tasting dish. If you like a nice spicy chilli, I’d definitely add more chilli to it. I wish I did. Other than that, very nice!
Hey, are you using all three of the beans you list there? Black, kidney and cannelini in one dish? Or do you use only one type of bean per time you make this recipe, but make it with a different one of those three every time?
It really depends what we have in the kitchen, but if we have them then we’ll use one each of black, kidney and cannelini. But you can use whichever tinned beans you have.
I’ve tried loads of vegan chillis which just seem to be variations with the same ingredients but this recipe gets everything right, totally hits the spot, thank you. (i did add a sweet potato though)
I adapted this using jackfruit mine and only kidney beans.it turned out too hot, so I cooled in down with coconut milk. It is a lovely twist,, so Iid do it again.
My nickname is Philli
I tried it with dark chocoate and loved it; the next time, I didn’t have chocolate. so added a couple of tablespoons of maple syrup (to taste) instead and loved it even more.
One of our family’s fave recipe. Thanks wearesovegan!
This is a tasty recipe but I think it calls for a little too much chocolate. Maybe it was the type I used, but I found the chocolate a bit overpowering! Otherwise great.
Made this yesterday and re heated for tonight’s dinner. Had your recipe Pakoras and avocado slices with it. An absolute sensation !!
Deep rich flavours, complex and exciting. THANK YOU
Glad you enjoyed it!
Loved your recipe instructions on the super simple dhal recipe. Thanks for such amazing words.
Tried this for friends on the weekend and it went down an absolute treat.