Chilly days call for chilli nights! Am I right, or am I right?! This vegan chilli is honestly one of my favorite winter dishes. It’s warming, hearty, spicy, and pure deliciousness.
This one-pot meal makes a hefty amount of chilli, making it the perfect meal to feed any hungry visitors you have over. Or for portioning up and reheating at a later date for one hungry you!
There are so many ways you can serve this chilli – in a jacket potato, on tortilla chips, on a bed of rice – it’s just so versatile. I always like to add a little avocado on top (or guacamole if you want to get extra fancy) – a sprinkle of fresh coriander always goes a treat too.
Now, if you don’t have any TVP, you can always switch out the TVP for any soy mince you have available (just make sure you leave out the vegetable stock if you don’t use TVP). Also, if you happen to be one of those people with a vendetta against sweetcorn, you can leave the sweetcorn out of the recipe completely.
Oh! Quick note about the cocoa powder… don’t leave it out! It adds such a good layer of flavour to this dish making it super rich. I highly recommend. (Thanks Nigella for the tip!)
Want more recipes like this? Try…
Easy Vegan Spaghetti Bolognese
Vegan Fatteh with Tahini Yoghurt
Easy Vegan Lasagne
Easy Vegan Chilli
Ingredients
- 2 tbsp Olive Oil
- 100 grams TVP
- 375 ml Vegetable Stock
- 4 Garlic Cloves minced
- 1 Onion diced
- 1 Red Pepper diced
- 2 tsp Chilli Powder
- 2 tsp Chilli Flakes
- 2 tsp Cumin Powder
- 1 tsp Cinnamon Powder
- 400 grams Chopped Tomatoes
- 4 tbsp Tomato Paste
- 300 ml Water
- 400 grams can of Red Kidney Beans drained
- 240 grams Sweetcorn drained
- 1 tbsp Cocoa Powder
- Salt to season
Instructions
- In a bowl, add the vegetable stock to TVP to rehydrate. Set aside until ready to add to the chilli. Note: Skip this step and omit the vegetable stock if using regular vegan mince.
- In a large saucepan, heat olive oil over a medium-high heat. Add garlic, onion and red pepper. Cook for 3-5 minutes or until the onions are turning translucent.
- To the pan, add the spices – chilli powder, chilli flakes, cumin powder and cinnamon. Combine well and cook for 1-2 minutes or until fragrant.
- Add the rehydrated TVP and mix through until coated nicely in the spices. Note: If using regular vegan mince, fry until it is cooked through completely.
- Pour in the chopped tomatoes, tomato paste, water, kidney beans and sweetcorn. Combine well then bring to the boil.
- Reduce heat to low and allow to simmer for 30 minutes so the sauce reduces and thickens.
- Remove from the heat and sprinkle over the cocoa powder and then stir until combined.
- Season with salt as desired.
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