• David

Quick Vegan Chilli

There are certain dishes that we instantly preferred as vegan versions, and chilli is definitely one of them. You quickly realise that mince isn't bringing much to the table and it's the stuff around the meat doing the hard work here.

Not sure how 'traditional' this is but it's super tasty and can be ready, start to finish, in an hour or so (also works good as a slow cooker recipe!)

I never write this stuff down so if im terrible at it, sorry...


  • 1 x tin of kidney beans

  • 1 x black beans

  • 2 packets pre cooked Puy lentils

  • 1 x large carrot

  • 2 x large red onions

  • 4 x red peppers

  • 4 x cloves of garlic (or some lazy garlic - which is what we used)

  • 1 x red chilli

  • 1 x green chilli

  • 400g chestnut mushrooms

  • 1 x jar of passata

  • 1 x veg stock cube / stock pot

  • 1 x old El Paso chilli mix (there are so many in the shop, just grab your fav)

  • Dark Chocolate (we used 26g)

  • Salt + pepper

Optional (we use these to mate it 'meaty' you can use any combo or non at all - up to you)

  • Marmite

  • Liquid Aminos

  • Tamirind (sauce or paste)

Method (quick note, for an all together calmer and more pleasurable cooking experience, I do all of the chopping prep first! adds some time but means you aren't running around like a loon trying to time everything whilst chopping)

2 things to get going before you start anything else are -

  • chop 2 of the red peppers into large chunks (I actually just halved them), pop into a baking dish and whack them in the oven (dry) at about 220 you want these in there until they go a bit gnarly / patchy black. They should take about 20 mins or so.

  • Chop the mushrooms into halves (quarters if they are massive) and get them into a frying pan on a high heat, give them a little spritz of spray oil, salt and pepper and let them roast to get some of that excess water out (probably need about 10 mins I would say) - when done, pop them in a bowl to the side, with the rest of your prepped veg.

Right - once they are on you can do the base:

  • Dice as finely as you can the carrot, 1 x onion & garlic add to large pan on medium heat (we use a wok to do ours which seems to work pretty well) stir occasionally to help sweat these little babies down.

  • Halve the chillis, remove the seeds from inside with a teaspoon and chop as small as you can get them + do the same with the garlic before adding to the pan with the rest of the base and sweat down for another 2 or 3 mins.

  • While that's cooking out - rough chop the other onion and 2 peppers then add them to the pan along with the pre-cooked mushrooms, black beans and kidney beans and stir well to incorporate

  • Now add the chilli mix to the base, stir well and cook out for around 3 minutes.

  • Pour in the passata + mix that shit up to make sure everything is combined

  • Use the jar to make a stock mix. We used 300ml of water + 1 veg stack cube + marmite + liquid aminos + tamarind sauce - but you can use any combo of the above, the veg stock is the important part, the rest is for extra 'meatiness'. Put the lid on, give it a shake and add to the pan before stirring well - add the 2 packets of lentils, put the lid on and simmer on med / low for 20 minutes.

  • Get the blackened peppers out of the oven, rough chop them and pop them in too. If they look burnt, you're doing it right! iss'all flavour baby

  • After 20/25 minutes remove the lid, add a few squares of the dark chocolate and simmer lid off for a further 20/30 minutes to let it reduce to the consistency you like it, and hey presto, dinner is served!

We don't really bother with rice these days! In fact, as a massive treat, we got some rosemary focaccia to go with it and it was bangers!

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