Simple Vegan Chilli

Karen Rose: Simple Vegan Chilli

This easy, plant-based and vegan chilli can be made in just five simple steps. It’s as delicious as traditional chilli but with no meat or dairy.

The cayenne pepper and cumin seeds give it a warming affect, the kidney beans and potato satisfy insatiable appetites and the addition of mushrooms make it a delicious and nutritious option too. Jacket potatoes should be baked in the oven to achieve the tastiest flavour and the crunchiest skins.

About the Ingredients

When it comes to choosing ingredients for Simple Vegan Chilli, we like to choose the items with the lowest carbon footprint and the least packaging waste.

Vegan Meal with The Natural Essex Girl

Kidney Beans

Kidney beans are an excellent staple in a vegan diet. When it comes to using kidney beans, our favourite way has to be in a vegan chilli recipe like this one. They absorb lots of flavour whilst cooking and provide a hunger-satisfying element to vegetable based dinners.

These bold and brightly coloured beans are a great source of fibre, vitamins and minerals. They are also an excellent plant-based protein.

You may also like this Autumnal Pumpkin & Black Bean Chilli.

Kidney beans are a low-cost and low maintenance plant-based food too. Available in cans, they store easily and have a great shelf life. Plus, the tin can is fully recyclable so there’s no nasty single use plastic when it comes to kidney beans brought in this way.

 

If you have another fun and vegan way to use kidney beans, let us know in the comments below.

Chilli Seasoning

If you’re not confident at making your own chilli from scratch, there are ample choices available for pre-mixed chilli sauce or pre-mixed chilli seasoning. However, the tastiest chillis, vegan or not, are those where all the ingredients are as fresh and natural as possible. We love using products like cumin seeds in many of our recipes and this vegan chilli is one of them. It’s cheaper to buy cumin seeds in larger quantities and they are easily available online, if you can’t find them in the supermarket.

On top of our chilli:

Along with cumin seeds, you’ll need oregano and cayenne pepper. Wherever possible, buy these in recyclable glass jars. Once we’ve purchased these for the first time, we like to re-use the glass jars in local refill shops, like The Refill Room in Leigh on Sea. If you don’t know of a refill shop near you, get in touch with us today and we’ll help you discover one. They’re great fun if you want to shop zero waste style!

Print Recipe
Simple Vegan Chilli
We've taken the traditional and well-loved chilli ... and turned it deliciously vegan. All recipes on The Natural Essex Girl are vegan and/or plant-based.
Karen Rose: Simple Vegan Chilli
Cook Time 1 hour
Servings
people
Ingredients
Cook Time 1 hour
Servings
people
Ingredients
Karen Rose: Simple Vegan Chilli
Instructions
  1. Pre heat the oven to 180'c. Wash and stab the baked potatoes before placing them in the oven. Allow the potatoes to bake for a good 45 minutes or so before starting to prepare and cook the chilli.
  2. Dice the red onion, chilli, mushrooms and red pepper into small chunks. Drain the kidney beans.
  3. Add a little olive oil or water to a pan with the diced onion, oregano, cumin seeds, cayenne pepper, chilli and tomato paste. Squeeze the lime juice in and cook for a couple of minutes on a high heat.
  4. Lower the heat to medium and add the mushroom, pepper, kidney beans and chopped tomatoes. Stir well and leave to simmer on a low heat for 5-10 minutes.
  5. Remove from the heat and serve on top of your baked potatoes.
Recipe Notes

Consider adding coriander, homemade guacamole, hemp seedsย (as per image) and/or coconut yoghurt to serve.

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