Vegan Chilli

This Vegan Chilli is cooked slowly with smoky spices to create a serious depth of flavour. With plenty of veggies too, it’s nutritious and satisfying.Make a big batch of this delicious plant-based Vegan Chilli (or chili if you’re in the US) so you have more for another day or if you’re cooking for a crowd.

This is protein-packed and so full of flavour, with a few shortcuts thrown in for good measure!Why you’ll love this vegan chilli recipe Easy to make and budget friendly Great for batch cooking Satisfying, healthy and comfortingTop TipsBest beans for a vegan chilli I use a mixture of borlotti and cannellini beans in this recipe, but feel free to use whichever beans you prefer. I like to include at least one tin of white beans as they seem to mash a little better (see notes below). How to make vegan chilli thickerThere are a couple of things I do to thicken the sauce for this recipe.



One is to mash some of the beans while they’re cooking. The second thing is to use mashed butternut squash. My hack for this is to microwave a fresh squash until it’s softened (which takes about 15-20 minutes) while the spices are cooking in the pan.

It’s then usually soft enough to mash and add to the dish. This gives a nice consistency and thickens the sauce up really well. The slightly longer cooking time also helps to thicken this dish up really well.

Vegan Chilli Ingredients NotesOil – Use olive oil or sunflowerSpices – The flavour of this chilli comes from paprika, sweet smoked paprika, ground cumin, cayenne, ground cinnamon, oregano and chilli flakesBrown sugar – Adds a little sweetnessGarlic – Fresh or frozen, jarred etc are all fine so use what you haveTinned tomatoes – Use a good quality type here if you can. It makes a differenceStock – I like Marigold Boullion PowderLimes – You’ll need the juice of fresh limesSalt and freshly ground black pepper – Season generously for plenty of flavourHow to make Vegan Chilli1. Sauté the onions and garlic in oil as per the recipe below.

2. Add the sugar, spices and season. Reduce the temperature and cook according to the recipe below.

3. Prick your whole, unpeeled butternut squash all over with a knife. Microwave for 15 – 20 minutes until soft throughout.

(If you don’t have a microwave, see notes below.)4. Remove from the microwave and when it is cool enough to handle, peel, remove the seeds and mash or chop finely.

5. Add the beans along with the mashed squash and the tinned tomatoes. Give everything a good stir.

6. As the chilli cooks, mash about half of the softened beans in the mixture. The chilli is ready when it is dark and everything is soft and thick.

LeftoversIn the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving or eat cold.In the freezer This is great for batch cooking and freezing portions for another day! Make sure you freeze when cooled and fully defrost and reheat when you’re ready to enjoy again.

Cook this in the oven insteadYou can also cook this chilli in the oven from step 8 in the recipe below. Cook it at 180°C fan/200°C/Gas Mark 6 for 1 hour-1.5 hours until thick and darker in colour.

How to cook vegan chilli in the slow cookerYou can also use your slow cooker for this recipe. Prepare up to step 8 in the recipe and cook on HIGH for 8 hours or LOW for 4 hours.You might also love these.

..PastaTomato and Basil Pasta {Easiest Ever Recipe!}Slow CookerSlow Cooker Chickpea Curry {Chana Saag}VegetarianThe ULTIMATE Vegetarian Cottage PieSlow CookerSweet Potato & Peanut Butter Vegan Stew {Slow Cooker Recipe}FAQsIs this a gluten free vegan chilli recipe? You can make this a gluten free chilli by making sure you use gluten free stock.

And obviously whatever you decide to serve it with. How long should you cook vegan chilli for? This recipe can take up to about 1.5 hours to cook because it makes for a much richer flavour.

I promise you it’s worth it! What do you serve with Vegan Chilli? It’s great with homemade potato wedges or jacket potatoes. You could also go for lime wedges, avocado slices, tortilla chips, rice or tortilla wraps. Let me know how you got on and what you thought of these recipes.

Please rate the recipe using the below. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

PrintVegan Chilli {Easy Recipe}#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .

wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.

wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }This rich and smoky Vegan Chilli is packed with flavour, nutrition and protein.

It’s also super comforting and satisfying. Make a big batch and store for another day. Course Main CourseCuisine Family FoodPrep Time 10 minutes minutesCook Time 1 hour hour 30 minutes minutesTotal Time 1 hour hour 40 minutes minutesServings 8Calories 261kcalAuthor Sarah RossiIngredients1 tbsp Olive oil2 Onions Peeled and finely chopped6 Garlic cloves Peeled and crushed3 tbsp Brown sugar1 tbsp Paprika1 tbsp Sweet smoked paprika1 tbsp Ground cumin1/2 tsp Cayenne1 tsp Ground cinnamon1 tsp Dried oregano1/2 tsp Chilli flakes500 ml Vegetable stock400 g Borlotti beans Drained and rinsed400 g Cannellini beans Drained and rinsed700 g Butternut squash Whole800 g Tinned tomatoesSalt and freshly ground black pepper2 LimesInstructionsPut the oil, onions and garlic into a large non-stick saucepan or saute pan and cook over a medium low heat (with the lid off) for 5 minutes until just starting to soften.

Add the brown sugar, paprika, smoked paprika, cumin, cayenne, cinnamon, oregano and chilli flakes along with plenty of salt and pepper. Put the lid on the pan ajar, reduce the temperature to low and cook for 15-20 minutes, stirring regularly.As the onions cook, you will almost certainly need to add a splash of water if they start to stick a little (from the tap is fine).

This will depend on what type of pan you’re using (and also if you’ve put the heat up too high as you’re impatient like me!)While the onions are cooking, prick your whole, unpeeled butternut squash all over with a knife. Pop it onto a plate and put it into the microwave for 15-20 minutes until soft throughout. (If you don’t have a microwave, see notes below.

)Remove from the microwave and when it is cool enough to handle, peel, remove the seeds and mash or chop finely.After 15-20 minutes the onions should be deep brown and fragrant. You shouldn’t be able to see any white onion parts left, they should all be soft.

Add the beans along with the mashed squash and the tinned tomatoes. Give everything a good stir. Put the lid on and put the heat up to medium.

Cook for 45 minutes-1 hour. As the chilli cooks, I like to use a masher to mash about half of the softened beans. I find this improves the texture of the finished dish.

It’s personal preference if you prefer not to though.The chilli is ready when it is darker in colour and everything is soft and thick.NotesBeans: You can add whichever beans you prefer in this recipe, but I always go for ones in a tin that simply need rinsing and are ready to goGluten free: You can make this a gluten free chilli by making sure you use gluten free stock.

And obviously whatever you decide to serve it withIf you don’t have a microwave: Instead, peel, deseed and cube the raw squash. Then either boil until soft, drain and mash the squash and add as above. You can also just add the raw cubes of squash in cubes to the chilli to cook when you add the tomatoes etc.

Obviously make sure you cook the chilli for long enough to soften the butternut squash thoroughly if you use this methodTo oven cook: You can also cook this chilli in the oven from step 8 in the recipe. Cook it at 180°C fan/200°C/Gas Mark 6 for 1 hour-1.5 hours until thick and darker in colourTo slow cooker: Prepare up to step 8 in the recipe and and cook on HIGH for 8 hours or LOW for 4 hoursNutritionCalories: 261kcal | Carbohydrates: 52g | Protein: 12g | Fat: 3g | Saturated Fat: 0.

5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 395mg | Potassium: 1156mg | Fiber: 13g | Sugar: 13g | Vitamin A: 10623IU | Vitamin C: 35mg | Calcium: 175mg | Iron: 6mgThe post Vegan Chilli appeared first on Taming Twins..