Vegan Chilli

Vegan Chilli


Don’t be put off by the number of ingredients! Once the chopping is done it’s a stir occasionally and simmer low and for as long as you have time. This is best served hot with a dollop of coconut yogurt and fresh coriander.

    • Mushrooms, 300 g (sliced)
    • Extra Virgin Olive Oil, 1 tbsp
    • Red Onion, 1 (diced)
    • Celery, 2 stalks (diced)
    • Sweet Red Pepper, 1 (sliced)
    • Garlic Cloves, 3 (crushed)
    • Fresh Chili, 1 (add more or less to taste)
    • Ground Cinnamon, 1 tsp
    • Ground Cumin, 1 heaped tsp
    • Ground Coriander, 1 heaped tsp
    • Sweet Smoked Paprika, 1 heaped tsp
    • Tomato Puree, 2 heaped tbsp
    • Vegan Worcestershire Sauce, 1 tbsp
    • Boiling Water, 350 ml
    • Balsamic Vinegar, 1 tbsp
    • Chopped Tomatoes, 2 cans (400 g each)
    • Black Beans, 1 can (400 g)
    • Kidney Beans, 1 can (400 g)
    • Chickpeas, 1 can (400 g)
    • Mustard Powder, 1 tsp
    • Salt, 1/4 tsp
    • Black Pepper, 1/4 tsp
    • Fresh Coriander
    • Coconut Yogurt
    • Fresh Chili, 1
    • Guacamole
  1. Pour a little oil into a large deep heavy bottomed pan (with a lid). Once the oil is hot add the onion and celery and gently simmer until the onion starts to soften. Then add the garlic and peppers and continue to cook for a few minutes before adding the pepper. Stir.

  2. Add the cumin, cinnamon, coriander, paprika and tomato puree and stir until the spices release a strong aroma. 

  3. Now add fine but roughly chopped mushrooms and then the tinned tomatoes and stir. Drain and rinse the black beans, kidney beans and chickpeas, add them to the pan and stir. Fill one of the empty tins with water and pour this into the pan. Add the miso paste, mustard powder, balsamic vinegar and season with a good pinch of salt and pepper and stir thoroughly.

  4. Bring to a boil, then turn down to a simmer and with the lid slightly ajar simmer for about an hour, stirring every now and then to stop it catching.

  5. We eat this chilli in so many different ways but really just divide the chilli into Coconut Bowls with servings of rice, fresh coriander leaves, slices of fresh chilli and a dollop of coconut yoghurt.

  6. Store in airtight container in the fridge for up to 3 days or freeze.


Claire and Sarah are two moms behind  Healthy Twists. They just love food photography and everything about breakfast - which is what you will usually see on their Instagram page and website.



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