Packed with veggies and beans this is the best vegan chilli recipe I've ever made. It's spicy, tasty and oh-so-satisfying. A delicious dinner that can be served with pasta, rice or tortilla chips.
This is a recipe that we've been cooking at home for years, perhaps even decades. My husband is the chilli man around here and he has been refining, amending, adjusting this recipe little by little since we first moved in together way back in 2003.
So I really do feel justified in my claim that this is the best vegan chilli recipe that there is. This is how we love to enjoy it but the very nature of a chilli recipe makes it really flexible.
Don't have carrots? Leave them out.
Love mushrooms? Add some in.
Love chilli? Increase the amount you put in.
Can't handle spicy food? Leave out the chilli.
Make it your own - it can handle it.
There's something about this time of year - when the leaves are turning brown on the trees, the mornings are chilly and everything is beginning to feel a lot cosier - that makes a hearty vegan chilli the ultimate comfort food. A big bowl of this is just what's needed after a busy day at work or a lazy weekend day outdoors.
And even better this dish is perfect for batch cooking - you can store it in the fridge for a few days or freeze in portions to eat later.
What's your favourite vegan comfort food? Let me know in the comments below.
What to serve with this chilli
If you like this you might also like this sweet potato black bean quesadilla recipe.
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How to make the best vegan chilli
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The best vegan chilli
- 2 tbsp olive oil separated
- ½ butternut squash peeled and diced
- 1 medium sized aubergine diced
- 1 onion diced
- 3 cloves garlic finely chopped
- 1 tsp dried chilli flakes
- 2 red peppers diced
- 2 carrots peeled and sliced
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 400 g tin of kidney beans drained and rinsed
- 400 g tin of black beans drained and rinsed
- 800 g tinned chopped tomatoes (2 standard tins)
- salt to taste
- black pepper to taste
- pinch cayenne pepper
- handful fresh coriander optional
- Preheat the oven to 180°C (fan)/200°C/gas mark 6
- Place the prepared squash and aubergine in a large roasting tin, drizzle with 1 tbsp olive oil and roast for 30 minutes, stirring halfway, or until softened and turning golden brown.
- Heat the remaining olive oil, fry the onion until soft (about 10 minutes), then add the garlic and the dried chill and cook together for a minute or so.
- Add the peppers, carrots and spices and continue to fry until soft ( you may need to add a dash of water to stop the ingredients sticking).
- Once the vegetables are soft add the beans and a dash of water.
- Let it cook together for five minutes. Add the chopped tomatoes and cook for a further five minutes, then add the cooked butternut squash and aubergine. Season with salt and pepper to taste. Allow to bubble away for 10 minutes on a low heat.
- Finally add a pinch of cayenne pepper.
- Sprinkle with fresh coriander leaves if liked. Serve with rice or tacos and with a dollop of vegan sour cream or yoghurt on the side. Guacamole and salsa are also excellent additions.
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