Meat Free Mondays: Vegan Chilli.

This is perfect for this time of year (it’s definitely getting darker and colder).  It’s perfect because you can use whatever vegetables you have in the kitchen too.

Serves: 4-6 adults. 


  • 1 tablespoon oil
  • 2 onions, chopped
  • 4 clove of garlic, chopped
  • 3x 400g tins of chopped fresh tomatoes
  • 2 tablespoon tomato puree
  • 1 can of kidney beans, drained (or ½ cup of dry kidney beans that have been soaked overnight)
  • 1 red chilli pepper (de-seeded if you like) or 1 teaspoon of chilli powder
  • 1 red pepper, chopped
  • 200g of mushrooms, sliced
  • 200g of mixed veg e.g. courgette, sweet potato, butternut squash or peppers  – but anything will work.
  • ½ teaspoon of ground cumin
  • ½ teaspoon of ground coriander
  • 1 teaspoon of smoked paprika
  • 300g basmati rice


  1. Heat the oil in a large pan and cook the onion over a gentle heat for 2–3 minutes, or until it has softened slightly. Add the garlic and cook for another minute.
  2. Add the chopped tomatoes, tomato puree, kidney beans and chilli, bring the sauce to the boil, then lower the heat so that it simmers gently.
  3. Add the chopped red pepper, sliced mushrooms and mixed vegetables and simmer for 20 minutes or until the vegetables are soft.
  4. Cook the rice according to the instructions on the packet.
  5. Add the cumin, coriander and paprika to the chilli and simmer for another 5 minutes.
  6. Season to taste and serve with the rice.

Cook’s tips

  • As the chilli was simmering I still felt it needed a bit more *umpf* so I added a teaspoon of chipotle chilli paste and some dried chilli flakes too.
  • Leftover chilli tastes much better the next day – simply wait for it to cool, then keep it in the fridge in a container with a lid, and reheat it thoroughly in a saucepan. Or you can freeze it, but make sure you defrost the chilli completely before you reheat it.
  • I made my chilli today with carrot and courgette.  It was rather delish. 😀
  • Also for all of you who think that vegan food is expensive then think again.  I’ve just worked it out on Sainsbury’s online and this meal would have cost about £4.89 to make and that’s for anything between 4-6 people depending on how hungry they are.  I went to my local greengrocers as well so it probably cost me less in honesty.


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