Vegan Chili

Looking for a quick and easy vegan recipe for Veganuary? Look no further than this delicious chili recipe! With minimal prep and most ingredients coming from tins or bags, it’s perfect for those busy weeknights or lazy weekends.

My first experience with chili was during my time as an Au Pair in the US. After a cold horseback ride in the Nevada desert, I was thrilled to find that chili was on the menu for dinner. It was love at first bite, and I’ve been a fan of chili ever since.

While the traditional recipe calls for meat, I’ve made a few changes to make this chili vegan-friendly. I usually serve it with rice, but you can use a vegan meat alternative or real mince if you prefer. One unique addition to this recipe is sweet potato, which adds a touch of sweetness and makes the dish more filling.

Ready to make this chili for yourself? Check out the recipe below and let me know what you think!

Put oven on 220C fan

This recipe yields 4 portions

Ingredients:

1 large sweet potato, peeled and cubed

1 red onion, finely chopped

2 garlic cloves, crushed

1/2 red chilli, deseeded and finely chopped

1 tsp cumin

1/2 tsp hot chilli powder

1/2 tsp cinnamon

1 sweet pepper, cut into squares

1 400g tin kidney beans

1 400g tin mixed bean salad

1 400g tin chopped tomatoes

1 cup sweet corn, I used frozen but I’m sure tinned are fine as well

1 cup vegan mince alternative, I usually use Plant Pioneers

1 lime, cut in wedges

olive oil

To make this delicious chili recipe, start by preheating your oven to 200°C/180°C fan. Peel and cube a medium-sized sweet potato and coat it with oil, 1/2 tsp of cumin, and cinnamon. Place the sweet potato on a baking tray and bake in the oven for approximately 20 minutes until crispy around the edges. This will prevent the sweet potato from becoming soggy once added to the chili.

Meanwhile, heat some olive oil in a large pan and sauté one finely chopped red onion until it softens. Add two minced garlic cloves and cook for another minute or so. Next, add one chopped chili pepper, the rest of the cumin, and hot chili powder, and mix until all the spices are incorporated. Add one chopped sweet pepper and cook for another 4-5 minutes until the sweet pepper is soft.

Next, add one tin of kidney beans, one tin of black beans, one tin of chopped tomatoes, and one tin of tomato puree to the pan, along with the sweetcorn. Stir well and let it cook for a few minutes.

In a separate pan, brown a cup of vegan mince with some salt, pepper, and a dash of chili powder. Once the mince is browned, add it to the rest of the chili and let it simmer for a further 25-30 minutes until everything is heated through and the flavors have melded together.

Serve with some rice or crusty bread, and enjoy this delicious and hearty vegan chili, packed with flavor and nutrients!