This Vegan Chilli is a great warming dish to serve the whole family. This recipe makes enough for 4 portions. We had ours served with homemade chips, but this will also go great with rice or nachos.
Why not check out our bread page and see what would be perfect to serve with this chilli?
With the colder weather and rain that we have been having recently, this recipe is great for warming you up and keeping you feeling cozy.
You can make this as spicy as you like. For me, this recipe would’ve been too spicy if I hadn’t had chips alongside. Half the amount of chilli flakes would have been perfect for me. Others, however, like this level of spice. Adjust the amount of chilli flakes you use to suit your own tastes.
This is quite a healthy recipe, especially if it is served with boiled rice. The leftovers can be kept for a few days, eaten cold or warmed up. This meal is just as good the next day.
You can top this chilli how you like. I usually go with a sprinkle of vegan cheese. However, you could use vegan soured cream or avocado slices to add some extra flavour to the meal.
I have written in the recipe to mash the mixture slightly at the end. This will give the meal a much thicker texture. I just used a potato masher, but you can use a hand blender or even put half the mix into a blender and pulse a few times, before returning it to the mix.
I hope you love this recipe as much as we do!
If you have any questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Katie
Vegan Chilli - Serves 4
Ingredients:
1 Medium Red Onion
1 Large Red Bell Pepper
2 Medium Carrots
4 Garlic Cloves, Finely diced
1-2 tsp Chilli Flakes
2 tsp Ground Ginger
2 tsp Turmeric
1 tsp Paprika
1 tsp Dried Oregano
1 Tin Chopped Tomatoes
1Tin Kidney Beans, Drained and Rinsed
1 Cup Veggie Stock
Method
On medium heat, simmer the oil in a large pot.
Add the onion, red pepper and carrots and cook until softened.
Add the garlic, chilli flakes, turmeric, paprika and oregano. Stir for about 1 minute.
Add the tinned tomatoes, kidney beans and veggie stock.
Simmer the mix for around 20-30 minutes.
Before serving, use a masher to mash the mix slightly to thicken it.
Serve
Enjoy!
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