This week’s simple recipe is an easy vegan chilli. This one pops up on rice, in tortillas and with polenta or cornbread, it works well in summer with cold beer but really comes into its own as a winter warmer with a glass of red, with friends, in front of the fire. This week I served it up with a piping hot baked potato and steamed broccoli for a well balanced mid week meal.
Today’s recipe features more produce from Costcutter who asked me to develop some family friendly Winter warmers for them which make the most of their Independent range of quality, affordable products.
These quantities are enough to feed 4 normal people or two students but you can easily halve them if you are feeding fewer. This easy vegan chilli freezes well or you can keep it in the fridge and use it up on rice later in the week. I’m sharing my very basic vegan chilli recipe today but I usually chuck in whatever I have in the fridge and it’s good for using up those left over limp veg lurking in your salad drawer.
- 4 baking potatoes
- 1 medium red onion, peeled and diced
- 1 tbsp sunflower oil
- 2 medium carrots (100g), diced
- 1 medium red pepper (100g), deseeded and diced
- 1 clove of garlic, peeled and finely chopped
- 1 tsp chilli powder (or to taste)
- 1tsp smoked paprika (optional)
- 1 tin red kidney beans, rinsed and drained
- 1 tin plum tomatoes
- 1 vegetable stock cube
- salt and pepper to taste
- Preheat your oven to 190C
- Wash and dry your potatoes and stab them several times with a fork, place them straight onto the middle oven shelf and bake for one and a half to two hours until they are soft on the inside when you poke them
- While the potatoes are baking, make your chilli.
- Heat the oil in a large frying pan and add the onions, fry gently until soft
- Add the carrots and peppers and continue to fry gently until they are beginning to soften
- Add the garlic, chilli powder and paprika and fry for a further minute
- Add the drained beans and the tomatoes with their juice
- Break the tomatoes up with your wooden spoon
- Crumble in your stock cube, bring to a boil and then simmer for about 15 minutes until the tomato juice has reduced to a thick sauce
- Add salt and pepper to taste
- Cut open your baked potatoes and fill them with chilli
- Serve with steamed broccoli
Mushrooms make a nice addition to this chilli as do sweetcorn, parsnips, shredded cabbage and sweet potato; smoked paprika isn’t necessary but it does add a lovely depth of flavour. Mr TS has made his version of veggie chilli for as long as I can remember and, when I’m poorly or a bit under the weather he always makes me a big bowl of it. It’s my go to comfort food and I love it!
If you are in a rush, or you’re a student who can’t possibly wait for two hours for a potato to bake, serve this easy vegan chilli over rice or with big chunks of bread. However, baked potatoes really are worth making and you’ll be glad you made them when that smell starts drifting around your halls/flat/house – it really doesn’t take much effort to bung them in the oven and then fill them with your favourite things!
If anything in this recipe confuses you do have a look at our growing Glossary of Cooking Terms for Beginners which aims to make recipe reading easier. If you have any questions which I haven’t answered there, leave a comment or find me on social media!
Independent, the brand owned by Costcutter, offers a range of quality, affordable products across all categories including fresh vegetables, household items and confectionery, all on your doorstep. The award winning brand is available from Costcutter, Mace, Kwiksave, SuperShop and SimplyFresh stores across the UK. To find out more about Independent, including your nearest stockist visit costcutter.co.uk and find them on Twitter and Facebook.
Disclosure: This is a commissioned recipe.
If you fancy making this easy vegan chilli, why not pin it for later?