Easy Vegan Chili Recipe
User Reviews
5.0
3 reviews
Excellent
-
Cook Time
0 mins
-
Total Time
55 mins
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Servings
4 servings
-
Calories
360 kcal
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Course
Main Course
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Cuisine
Vegan
Easy Vegan Chili Recipe
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This gluten-free vegan chili recipe is perfect for a cosy dinner that's made with simple ingredients. Rich, wholesome, and packed full of vegetables, it's also bursting with vegetables and easy to make.
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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
- 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.
- Add the tomato paste, dried oregano and thyme. Continue cooking for 2-3 minutes more.
- 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.
- Add the soy sauce and lemon juice, then continue simmering for a further 15 minutes.
- 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.
- Allow the chili to rest for 5-10 minutes, then serve.
Notes
- TOP TIP: Chili is an amazing make-ahead meal, because leaving it in the fridge overnight allows the flavors to develop even further and acquire more depth and richness.
- TO STORE IN THE FRIDGE: You can store the chili in the fridge in an airtight container for up to 5 days. Reheat it in the microwave or on the stove, adding plant based milk or vegetable stock if necessary.
- TO FREEZE: You can freeze the chili for up to 2 months in a freezer-friendly container or ziplock bags. Leave to thaw fully in the fridge before reheating on the stove or in the microwave.
Nutrition Information
Show Details
Calories
360kcal
(18%)
Carbohydrates
62g
(21%)
Protein
18g
(36%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Cholesterol
1mg
(0%)
Sodium
1330mg
(55%)
Potassium
1528mg
(44%)
Fiber
19g
(76%)
Sugar
16g
(32%)
Vitamin A
3456IU
(69%)
Vitamin C
150mg
(167%)
Calcium
270mg
(27%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 62g | 21% |
| Protein | 18g | 36% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 1mg | 0% |
| Sodium | 1330mg | 55% |
| Potassium | 1528mg | 33% |
| Fiber | 19g | 76% |
| Sugar | 16g | 32% |
| Vitamin A | 3456IU | 69% |
| Vitamin C | 150mg | 167% |
| Calcium | 270mg | 27% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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