Vegan chilli served in bowls with white rice

Vegan chilli

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(117 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, oregano and tomato puree, cook for a minute then tip the whole lot into a slow cooker. 

    Add the red pepper and chopped tomatoes. 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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6th Jun, 2020
Needed this to be vegan and it is and it is delicious. I did mine in the slow cooker so it was incredibly easy.
Chloe Kacperski's picture
Chloe Kacperski
9th May, 2020
Love this recipe, great for uni students! I cook up a big batch and freeze it, last for a good
6th Nov, 2019
Simply delicious! Made a huge pot, froze half and then used the rest as lunch at work.
15th Oct, 2019
I don't cook a lot of vegetarian or vegan recipes but this chilli was so delicious. Made it just as the recipe and my husband who says he doesn't enjoy vegetarian also thought it was delicious. Will be making this chilli regularly
13th Aug, 2019
I am not a great cook - but these instructions were simple to follow. I substituted 1/2 the black beans for green lentils. The secret to its success is no doubt in roasting the sweet potatoes beforehand. Doubled quantities and served to a party of 7. Great party food.
29th Apr, 2019
Made this in the slow cooker exactly per instructions earlier in the day, turned it off, then warmed it up on Low later and it was delicious! Made decent portions and went down a storm with rice, avocado and tortilla chips.
Katelijne Schurgers's picture
Katelijne Schurgers
5th Mar, 2019
Today I tried the Vegan Chilli recipe. I tried it with rice and it was very tasty. This recipe is something else than normal and that's why it's so delicious and unique. Next time I will try the recipe with some more paprika and chilli. I found this recipe very attractive because it is gluten free, very low in fat and also because it is vegetarian. I am not a vegetarian myself but I do like to eat healthy. That's why this is the perfect recipe for me. So of course I recommend it very much.
10th Feb, 2019
Fantastic and filling chili, my husband didn't even miss the lacking meat. As advised by others I used 1 fresh red chili which I fried with the vegs in the begin step of the recipe and then later only added 1 tsp of chili powder and I thought it had the perfect spiciness. Definitely making this again.
15th Nov, 2018
Made this today and it was really good. I pretty much followed the recipe, only adding a large chilli before the garlic and tomato puree, and was generous with the chilli powder, (2 1/2 tsp), and and extra good half of smoked paprika. I'd say I cooked it a little longer than said to ensure the carrot was soft enough, and it was nice and thick. Will definitely make this again when veggie daughter comes to stay. :)
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.


Shirley Bradley's picture
Shirley Bradley
28th Nov, 2018
Cooking this using a slow cooker. Should the setting be LOW for 5 hours as that didn't seem to cook the sweet potatoes. Thanks
goodfoodteam's picture
3rd Dec, 2018
Thanks for your question. The total cook time will be 5 1/2 - 6 hours (including the time after the beans are added) which when we tested was enough for the sweet potatoes. We would recommend not taking the lid off the slow cooker often as this lets heat out and can slow the cooking further. Also the sweet potato should be in medium chunks - roughly 3cm cubes. If you find they are not cooked, it's fine to keep cooking too. We hope these tips help.
3rd Nov, 2018
Which beans do I add when for the slow cooker version please? ‘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.’
goodfoodteam's picture
6th Nov, 2018
Thanks for pointing this out. We've amended the text. All the beans should go in for the last stage of cooking.
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
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