Vegan chilli

About the recipe

This rich and hearty vegan bean chilli is packed with flavour, mixed beans and warming spices. This high-fibre, protein-rich meal recipe by Emily Johnson, the Arthritis Foodie, is easy to make and naturally dairy-free.

You can adapt this chilli by using your favourite combination of beans or adding extra vegetables such as peppers, courgettes or sweetcorn. Adjust the spices to suit your taste, adding more chilli for extra heat or keeping it mild for a family-friendly meal. It also freezes well, making it a convenient option to have ready for a quick and satisfying dinner.

This vegan bean chilli is a nutritious, filling meal that's packed with plant-based goodness. The mixed beans provide protein and fibre to help keep you feeling full, while the vegetables and spices add a variety of flavours and nutrients. Choosing more plant-based meals can be a simple way to enjoy a balanced diet.

Ingredients

For this recipe, you will need:

• 1 tbsp extra virgin olive oil
• 2 medium red onions, thinly sliced
• 1 red chilli (more to taste if preferred), deseeded and finely chopped
• 2 black garlic cloves (or 2 normal cloves), thinly sliced
• 4 carrots, peeled and diced
• 2 red bell peppers, sliced into strips
• 350g mushrooms, sliced
• 2x 400g tins of chopped tomatoes
• 2 tbsp tomato purée
• 1x 400g tin of red kidney beans, drained and rinsed
• 1x 400g tin of cannellini beans, drained and rinsed
• 150ml water
• Fresh coriander, to serve

Spices 1:

• 2 tsp ground coriander
• 3 tsp ground cumin
• 1 tsp smoked paprika
• Half tsp dried rosemary
• Half tsp dried thyme
• Half tsp paprika

Spices 2:

• 1 heaped tsp raw cacao powder
• Half tsp garlic granules
• Half tsp ground ginger
• 1 tsp balsamic vinegar
• Pinch of chilli flakes (optional)

Method

1. Add each batch of spices to a separate bowl and set aside.
2. In a large saucepan, heat the extra virgin olive oil and lightly fry the red onions, chilli and garlic for 5 minutes until soft.
3. Add the carrots and cook for 5 minutes.
4. Add the peppers and stir for just under 5 minutes until softened.
5. Add the mushrooms and cook for a couple of minutes before stirring in the first batch of spices. Cook for a minute to infuse, then add the chopped tomatoes, tomato purée, kidney and cannellini beans. Stir in the water and simmer for 15-20 minutes on a low-medium heat, with the lid on.
6. Stir in the second batch of spices for the last 5 minutes of cooking.
7. Serve scattered with fresh coriander and with corn on the cob, smashed avocado or sweet potato wedged alongside.