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5.0 from 3 votes

Easy Vegan Chili Recipe

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.

Cook Time
0 mins
Total Time
55 mins
Servings: 4 servings
Calories: 360 kcal
Course: Main Course
Cuisine: Vegan

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

    Cup of Yum
  1. 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.
  2. Add the tomato paste, dried oregano and thyme. Continue cooking for 2-3 minutes more.
  3. 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.
  4. Add the soy sauce and lemon juice, then continue simmering for a further 15 minutes.
  5. 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.
  6. 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

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

% 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.