Classic Vegan Chilli

Chilli is one of those classic any time = good time type of meal; so why not make it vegan!

I’ll start this off by saying I was never a huge fan of chilli. I found it lacked texture and had too many beans. It really wasn’t my jam. BUT my mister loves it and given that he turned vegan for me (and him) I thought I’d give it another go. Plus, he was making dinner so, WIN for me. He has made several different chillies and when I asked him to write up the recipe for the one I am posting today he also said that he never makes the same chilli twice. SO, what does this mean for the recipe? Well I can tell you with all confidence that it is very, shall we say pliable. Use up what you have at home. Use what you like and omit what you don’t. I think that is all well and good to say, but I do understand that most of us love a recipe. Something you can fall back on when you want to turn your brain off and just cook. So whether you follow this recipe to a T or use it as a guide is totally up to you. 

My mister loves his beans. Like he LOVES THEM. I eat them because I know they are good for me. I know they have all the protein and fibre a vegan could want and need and yes of course when done well they are most def tasty. He makes a mean chilli but he also does a wicked breakfast black bean that goes into our tacos, on the side of our full breakfasts. I will post that recipe too for all you bean lovers out there. They are beyond.

Classic Vegan Chilli

Teri-Ann Carty
Chilli is one of those classic any time = good time type of meal; so why not make it vegan!
Prep Time 15 minutes
Cook Time 35 minutes
Course Dinner, Lunch, Main Course
Servings 4


  • stove


  • 1 small red onion (small dice)
  • 3 cloves garlic (minced)
  • 1 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1 tsp cayenne
  • ½ tsp chilli powder
  • 1 tsp oregano
  • 1 tbsp tomato paste
  • cups mixed dry beans (soaked overnight and rinsed)
  • 3 cups vegetable stock
  • 1 28 ounce can crushed tomato
  • 1 medium potato (cubed & roasted)
  • 2 cups butternut squash (cubed & roasted)
  • 1 carrot (cubed & roasted)
  • salt and cracked pepper
  • squirt of lime juice
  • cilantro leaves for garnish


  • Heat a medium sized heavy pot over medium and add oil. Once hot, add onion and sauté until translucent and soft. Add garlic and sauté until fragrant (~30 seconds), then add all the spices and the tomato paste. Sauté for about two minutes, stirring frequently so that the onions are coated and the spices are toasted.
  • Add the rest of the ingredients including salt and pepper to taste and bring to a boil. Lower heat and simmer for at least 30 minutes.
  • Remove a cup of the chilli, mash with a fork, and then stir it back into the pot.
  • You can simmer this uncovered for as long as you want. If it becomes too thick then stir in some more stock or water. If it’s too thin, then simmer a little longer or mash some more of the mixture and return to the pot.
  • Serve with rice and avocado and garnish with cilantro leaves.
Keyword chilli, dairy free, gluten free, nut free, plant based, refined sugar free, vegan, warm

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