Vegan Chilli Recipe

Vegan chilli non carne

  • serves 6
  • Easy

A sweet 'n' smoky chilli NON carne recipe (see what we did there?) with vegan mince, two types of bean and plenty of spices for added kick


For a truly vegan chilli look for vegan mince here, or use Quorn for a veggie chilli (contains egg white).



  • onions 2, chopped
  • garlic 2 large cloves, crushed
  • red chilli 1, finely chopped
  • olive oil 2 tbsp
  • red pepper 1, diced
  • green pepper 1, diced
  • chipotle paste 2 tbsp
  • ground cumin 2 tsp
  • ground coriander 1 tsp
  • ground cinnamon ½ tsp
  • sweet smoked paprika 1 tsp
  • dried oregano 1 tsp
  • tomato purée 1 tbsp
  • chopped tomatoes 2 x 400g tins
  • vegetable stock 250ml
  • balsamic vinegar 1 tbsp
  • vegan mince 350g
  • kidney beans 400g tin
  • black beans 400g tin
  • cooked rice to serve
  • avocado to serve, diced
  • coriander to serve, chopped


  • Step 1

    Fry the onions, garlic and chilli in the olive oil in a casserole or heavy lidded pan for 10 minutes until softened, then add the peppers and cook for another 5 minutes.

  • Step 2

    Stir in the chipotle paste, spices, oregano, tomato purée, chopped tomatoes, balsamic and stock, and bring to a simmer. Cook for 20 minutes then add the vegan mince and beans, and simmer for another 15 minutes, adding a splash of water if it gets a little thick. Season and serve with rice and a topping of diced avocado and chopped coriander, if you like.