Vegan chilli served in bowls with white rice

Vegan chilli

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

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

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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
    Onion

    Onion

    un-yun

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

  • 2 carrots, peeled and chopped
    Carrot

    Carrot

    ka-rot

    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
    Oregano

    Oregano

    or-ee-gar-no

    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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Mardiray
16th Nov, 2018
5.05
Made this and it was lovely. I pretty much followed the recipe, with the addition of a large red chilli added and cooked for a minute before the spices went in. I did use slightly more chilli and paprika, (2 1/2 chilli into sauce and two paprika), and it was perfect. Will be making this again when veggie daughter comes to stay. :)
Mardiray
15th Nov, 2018
5.05
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
4.05
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.
lkyoung
11th Sep, 2018
4.05
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.
Saimahhassanxo
6th Aug, 2018
5.05
love this recipe! so easy and tasty. delicious with rice but even better in a wrap with lettuce and avocado! 100% recommend :)
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
goodfoodteam
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.
Helen123456
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
goodfoodteam
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.
lkyoung
11th Sep, 2018
4.05
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