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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

Equipment

  • stove

Ingredients
  

  • 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

Instructions
 

  • 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