Introducing a delicious, easy-to-make Vegan Chili. Affordable and simple, this plant-based, gluten-free chili uses pantry staples and bold spices to deliver a comforting, flavourful meal that everyone will enjoy.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Vegan Chili
- Substitutions
- Variations
- How to make Vegan Chili
- Leftovers
- Recipe FAQs
- Vegan Chili Recipe
Why this recipe works
This black bean vegan chili is a warming, budget-friendly dish perfect for autumn and winter. It’s quick to make, packed with flavour and texture, and feeds a family for very little cost. The combination of passata, tomato purée and spices creates a rich, tomato-forward base while the beans add heartiness and protein.
Simple to prepare and adaptable, this chili can be served over brown rice, quinoa, roasted potatoes, or baked sweet potatoes. A spoonful of coconut yoghurt balances the heat and adds creaminess.
The recipe is inspired by a slow-cooker version but is streamlined for the stovetop, making it ideal for busy weeknights when you want bold flavour with minimal fuss.
Ingredients to make Vegan Chili
- Carrots – grated for sweetness and texture.
- Garlic cloves – crushed for depth of flavour.
- Red onion – diced to form the flavour base.
- Ground coriander – adds a citrusy note.
- Paprika – smoky-sweet peppery flavour.
- Cayenne pepper – for heat; adjust to taste.
- Cinnamon – a warm background spice that enhances the tomato base.
- Red chilli – deseeded if you prefer less heat.
- Passata – smooth strained tomatoes; use good quality.
- Tomato purée – concentrated tomato flavour for umami depth.
- Black beans – drained and rinsed; provide protein and texture.
- Kidney beans – drained and rinsed; slightly sweeter than black beans.
- Vegetable stock – choose a good-quality stock for best results.
- Cacao powder – optional, adds richness and balances acidity.
See the recipe card below for exact quantities.
Substitutions
- Vegetables – swap or add vegetables like bell peppers, courgette, or sweet potato.
- Spices – adjust paprika, cayenne or coriander to suit your taste.
- Beans – use a three-bean mix or substitute with lentils or cooked quinoa for variety.
Variations
- Spicy – leave the chilli seeds in or add chilli flakes for extra heat.
- Deluxe – top with guacamole, coconut yoghurt, shredded cheese (or vegan alternative), or crispy breadcrumbs.
- Kid-friendly – reduce the spice and serve with chips, rolls or cornbread for dipping.
How to make Vegan Chili
Step 1: Grate the carrots and dice the red onion, fresh chilli and garlic.
Step 2: Heat a large pan over medium heat with a splash of oil. Add the onion, garlic, ground spices, salt and pepper, and fry for a couple of minutes until fragrant.
Step 3: Add the grated carrots, fresh chilli, passata, tomato purée, drained beans, cacao powder (if using) and vegetable stock. Stir to combine.
Step 4: Bring to a boil, then reduce to low-medium heat and simmer for 15 minutes, stirring every 5 minutes so it doesn’t stick and the flavours meld.
Hint: Rinse canned beans until the water runs clear to remove excess sodium and any canning liquid.
Leftovers
Store leftover chili in an airtight container in the fridge for 3–4 days. For longer storage, freeze portions in airtight containers or freezer bags for up to 6 months. Reheat on the stove over low heat or in the microwave until piping hot.
Recipe FAQs
Yes. A vegan chili con carne uses beans, vegetables and rich spices to replace meat while still delivering the hearty texture and flavour of a traditional chili.
A tomato base, a mix of beans, vegetables like onion and carrot, and seasonings such as paprika, coriander and chilli make up a classic vegan chili.
Serve it with brown rice, quinoa, baked or roasted potatoes, cornbread, or a fresh salad. Coconut yoghurt or avocado are great toppings to balance heat.
Yes. Made mainly from plant-based ingredients, this chili is rich in fibre and nutrients. Pair with a light side to keep the meal balanced.
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Vegan Chili
Ingredients
- 2 large carrots, grated
- 3 garlic cloves, crushed
- 1 small red onion, diced
- 1/2 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp cinnamon
- 1 red chilli, deseeded and diced
- 680 g passata, good quality
- 2 tbsp tomato puree
- 2 400g cans black beans, drained and rinsed
- 1 400g can kidney beans, drained and rinsed
- 200 ml vegetable stock, good quality
- 1 tbsp cacao powder, (optional)
Instructions
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Grate the carrot and dice the red onion, fresh chilli and garlic.
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Heat a large pan over medium heat with a splash of oil. Add the onion, garlic, dried spices, salt and pepper and fry for a couple of minutes until aromatic.
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Add the grated carrots, fresh chilli, passata, tomato purée, drained beans, cacao powder (if using) and vegetable stock. Stir to combine.
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Bring to a boil, then reduce to low-medium heat and simmer for 15 minutes, stirring every 5 minutes.
Notes
Substitutions & Variations: Options are listed in the post above for easy changes.
To Store: Leftover chili keeps in the fridge for 3–4 days. Reheat gently on the stove or in the microwave.
To Freeze: Freeze portions in airtight containers or freezer bags for up to 6 months.
Tip 1: Serve with brown rice, quinoa, or roasted sweet potato and top with coconut yoghurt, extra chillies, and fresh coriander.
Tip 2: Allow the chili to cool before portioning for the freezer to preserve flavour and texture.
Tip 3: If you are not plant-based, stir-fried meat can be added at the start with the onion and garlic, or add fried tofu for extra protein.
Nutrition
