Go Back
–+ servings
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
COOK: 35 minutes
TOTAL: 50 minutes
Course: Main
Cuisine: Mexican
Servings: 4 people
PRINT RECIPE PIN RECIPE

Equipment

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:

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!