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


Try our vegan chilli recipe then check out our vegan quinoa chilli, vegetarian chilliaubergine chilli and slow-cooker black bean chilli. For a truly vegan chilli look for vegan mince here, or use Quorn for a veggie chilli (contains egg white). Looking for more healthy mince recipes? Our collection has plenty of inspiration for meatballs, chillis and more.

We’ve also got plenty more vegan options, including vegan risotto, vegan gumbo, vegan moussaka and vegan curry recipes



  • 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.

Looking to use up leftovers? Put them to use in these easy, satisfying chilli quesadillas, perfect for lunch the next day.

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