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Home » Recipes

Vegan Chilli

Published: Sep 10, 2021 · Modified: Mar 5, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Two bowls of vegan chilli with rice, avocado, lime and coriander.
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This vegan chilli is the 3rd recipe i've made from the recently published BBC Good Food Vegan 2021 magazine, that can also be found on the BBC Good Food website.

We love chilli con carne but didn't miss meat from this dish at all - it's healthy, with lots of vegetables and is full of flavour.   Definitely a recipe to be made again and again!

Tips

  • Leftovers can be frozen in an airtight container for up to 3 months.   Defrost overnight and reheat on the hob.
  • This vegan chilli recipe can easily be adapted if you’re cooking for less or more people.

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How to make this Vegan Chilli

Ingredients

  • 3 tbsp olive oil
  • 2 sweet potatoes, peeled and cut into medium chunks 
  • 2 tsp smoked paprika
  • salt and freshly ground black pepper
  • 2 tsp ground cumin
  • 1 onion, chopped 
  • 2 carrots, chopped 
  • 2 celery sticks, chopped
  • 1 to 2 tsp chilli powder (depending on how hot you like it)
  • 1 tsp dried oregano
  • 2 garlic cloves, crushed
  • 1 tbsp tomato purée
  • 1 red pepper, cut into chunks 
  • 2 x 400g tins chopped tomatoes
  • 200ml water
  • 400g tin black beans, drained 
  • 400g tin kidney beans, drained

To serve:

  • lime wedges
  • avocado slices
  • rice or baked potatoes
  • chopped coriander
  • tortilla crisps (optional)

Instructions

  1. Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in aroasting tin and drizzle over 1.5 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 minutes until cooked.
  2. Meanwhile, heat the remaining oil in a largesaucepan over a medium heat. Add the onion, carrot and celery. Cook for 8 to 10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 minute more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for another minute.
  3. Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 minutes. Then add the beans and cook for another 10 minutes before adding the sweet potato. Season to taste then serve with lime wedges, avocado slices, rice or baked potatoes and chopped coriander…and some tortilla crisps on the side (optional).

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Two bowls of vegan chilli with rice, avocado, lime and coriander.

Vegan Chilli

By: Deborah
A healthy dish, with lots of vegetables that's full of flavour.   Definitely a recipe to be made again and again!
PREP: 15 minutes minutes
COOK: 35 minutes minutes
TOTAL: 50 minutes minutes
Course: Main
Cuisine: Mexican
Servings: 4 people
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Equipment

  • Medium roasting tin
  • Saucepan

Ingredients

  • 3 tbsp olive oil
  • 2 sweet potatoes peeled and cut into medium chunks
  • 2 tsp smoked paprika
  • salt and freshly ground black pepper
  • 2 tsp ground cumin
  • 1 onion chopped
  • 2 carrots chopped
  • 2 celery sticks chopped
  • 1 to 2 tsp chilli powder (depending on how hot you like it)
  • 1 tsp dried oregano
  • 2 garlic cloves crushed
  • 1 tbsp tomato purée
  • 1 red pepper cut into chunks
  • 2 x 400g (28 oz) tins chopped tomatoes
  • 200 ml (⅞ cup) water
  • 400 g (14 oz) tin black beans drained
  • 400 g (14 oz) tin kidney beans drained

To serve:

  • lime wedges
  • avocado slices
  • rice or baked potatoes
  • chopped coriander
  • tortilla crisps (optional)

Instructions

  • Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in a roasting tin and drizzle over 1.5 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 minutes until cooked.
  • Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8 to 10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 minute more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for another minute.
  • Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 minutes. Then add the beans and cook for another 10 minutes before adding the sweet potato. Season to taste then serve with lime wedges, avocado slices, rice or baked potatoes and chopped coriander…and some tortilla crisps on the side (optional).

Notes

  • Leftovers can be frozen in an airtight container for up to 3 months.   Defrost overnight and reheat on the hob.
  • This vegan chilli recipe can easily be adapted if you’re cooking for less or more people.

 

You might also like to try:
  • vegan and vegetarian dishes
  • Mexican recipes

Nutrition

Calories: 532kcal | Carbohydrates: 88g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 401mg | Potassium: 1816mg | Fiber: 25g | Sugar: 15g | Vitamin A: 22990IU | Vitamin C: 66mg | Calcium: 199mg | Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chilli, chilli con carne, healthy, vegan, vegan chilli, vegetables, vegetarian
Tried this recipe?Please consider Leaving a Review!

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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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