Vegan chilli served in bowls with white rice

Vegan chilli

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(5 ratings)

Prep: 15 mins Cook: 45 mins (or 6hrs 15 in a slow cooker)


Serves 4

This vegan chilli packs in plenty of vegetables and doesn’t fall short on the flavour front. Serve it with rice or in jacket potatoes for a filling supper

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal367
  • fat10g
  • saturates2g
  • carbs48g
  • sugars22g
  • fibre17g
  • protein12g
  • salt0.6g
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  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 sweet potatoes, peeled and cut into medium chunks
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, peeled and chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 celery sticks, chopped
  • 2 garlic cloves, crushed
  • 1-2 tsp chilli powder (depending on how hot you like it)
  • 1 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tbsp tomato purée
  • 1 red pepper, cut into chunks
  • 2 x 400g cans chopped tomatoes
  • 400g can black beans, drained
  • 400g can kidney beans, drained
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • lime wedges, guacamole, coriander and rice to serve


  1. Heat oven to 200C/180C fan/gas 6. Put the sweet potato chunks in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper then roast for 25 mins until cooked.

  2. Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato puree. Give everything a good mix and cook for 1 min more.

  3. Add the red pepper, chopped tomatoes and 200ml of water. Bring the chilli to a boil then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guac, rice and coriander. Make ahead and freeze for up to 3 months.

    To make this in a slow cooker:

    Heat the oil in a large frying pan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft then crush in the garlic, tip in the sweet potato chunks and cook for 1 min more. Add all the dried spices and tomato puree, cook for a minute then tip the whole lot into a slow cooker. 

    Add the red pepper, chopped tomatoes and beans. Give everything a good stir then cook on low for 5 hrs. Stir in the beans and cook for another 30 mins to 1 hr. Season to taste and serve with lime wedges, guac, rice and coriander.

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Comments, questions and tips

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Frantic Flapjack
25th Sep, 2018
This was lovely and fresh tasting. The sweet potatoes were especially good. I used 1 fresh red chilli and 1tsp hot chilli powder. I felt it could be slightly hotter so would add a tad more if I made this again. Served with rice, guacamole and sour cream.
11th Sep, 2018
Nice recipe! I've followed it once, then the second time I swapped the celery for mushrooms and the sweet potato for 150g red lentils as I had some in the cupboard. I added the lentils at the same time as the chopped tomatoes and used 250ml stock instead of 200ml water, then added another 250ml stock when adding in the beans. Made 8 portions! Really cost effective and tasty.
6th Aug, 2018
love this recipe! so easy and tasty. delicious with rice but even better in a wrap with lettuce and avocado! 100% recommend :)
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11th Sep, 2018
Use 1-2 tsp of chilli paste instead of chilli powder for an extra kick, and use vegetable stock instead of water to boost the flavour