This week’s simple recipe is an easy vegan chilli. This one pops up on rice, in tortillas and with polenta or cornbread, 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.
These quantities are enough to feed 4 normal people or two students but you can easily halve them if you are feeding fewer.
This recipe 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.
How to Make Easy Vegan Chilli
- Tinned beans are your friends here – they provide the protein in an easy vegan chilli and don’t take any more preparation than opening a tin, draining the beans and giving them a quick rinse. Simple!
- Onions, carrots, peppers and tomatoes provide the vegetable base in this simple chilli but you can chuck in any veg you have in the bottom of your fridge. Mushrooms make a nice addition as do sweetcorn, parsnips, green beans, shredded cabbage and sweet potato.
- Smoked paprika isn’t necessary but it does add a lovely depth of flavour. Switch it up a bit and add some herby flavours with a teaspoon of dried oregano or marjoram or top it with some chopped up fresh parsley or coriander.
What to Do if You Need Chilli in a Hurry!
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 you are looking for more easy vegan recipes, ready in a flash you might like:
- Easy Vegan Roast Potato Curry
- Baked Bean Curry
- Easy Mushroom Risotto
- Mushroom Stroganoff with Mustard Mash
- If you’re after something else to pop in a baked potato you could try my Vegan Egg Mayo!
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! Here’s the recipe for my super easy vegan chilli.
Easy Vegan Chilli with Baked Potatoes and Broccoli
- 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
- 1 tsp 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
If you fancy making this easy vegan chilli, why not pin it for later?