This vegan chili recipe, also known as chili sin carne, is bursting with warming and hearty flavours, making it ideal for a comforting dinner on a cold night. The texture is rich and thick, with a great amount of spice. It’s also great for batch cooking and even tastier the next day!
Why you will love this vegan chili recipe
If you’re looking for a new dinner idea, this one is for you! It is…
Incredibly flavourful. Don’t fear the flavour of bland tomatoes with just a little bit of salt. Despite the ease of preparation, this meatless chili has a fantastic flavour profile. A few ingredients that are listed below really add all the features that are essential for a great chili.
Perfectly spiced. It’s important to be generous with the spices here! As well as the obvious chilli peppers and paprika, we are adding cumin, garlic powder and dried herbs that work incredibly well together.
Recipe
Equipment
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 1 small red chilli de-seeded and chopped
- 3 cloves garlic minced
- 1 medium red bell pepper diced
- 1 medium yellow bell pepper diced
- 2 ribs celery chopped
- ¼ cup tomato paste
- 2 tsp dried oregano
- 2 tsp dried thyme
- 1 can black beans drained and rinsed
- 1 can red kidney beans drained and rinsed
- 2 cans chopped tomatoes
- 1 tsp cumin
- ½ tbsp garlic powder
- 2 tbsp smoked paprika
- 2 tbsp apple cider vinegar
- 1 cup plant based milk
- 1 tbsp coconut sugar
- 1 lemon juice of
- 2 tbsp soy sauce
- ⅓ oz dark chocolate
Instructions
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Heat the olive oil in a non-stick pan over a medium-high heat. Next, add the onion, chilli pepper, garlic, bell peppers and celery. Cook for 5 minutes, until the vegetables start to soften.1 tbsp olive oil, 1 medium onion, 1 small red chilli, 3 cloves garlic, 1 medium red bell pepper, 1 medium yellow bell pepper, 2 ribs celery
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Add the tomato paste, dried oregano and thyme. Continue cooking for 2-3 minutes more.¼ cup tomato paste, 2 tsp dried oregano, 2 tsp dried thyme
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Add the beans, canned tomatoes, cumin, garlic powder, smoked paprika, apple cider vinegar, plant based milk and coconut sugar. Bring to a light simmer over a medium heat and cook for 25 minutes, stirring occasionally. If it starts to dry out, add more plant based milk or some vegetable stock.1 can black beans, 1 can red kidney beans, 2 cans chopped tomatoes, 1 tsp cumin, ½ tbsp garlic powder, 2 tbsp smoked paprika, 2 tbsp apple cider vinegar, 1 cup plant based milk, 1 tbsp coconut sugar
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Add the soy sauce and lemon juice, then continue simmering for a further 15 minutes.2 tbsp soy sauce, 1 lemon
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Season to taste with salt and pepper and add the dark chocolate. Continue stirring for a further 2-3 minutes, then remove from the heat.
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Allow the chili to rest for 5-10 minutes, then serve.
