A delicious, vegan chilli, loved by all the family. Absolutely packed full of vegetables to give you (almost) all of your 5-a-day in one go, and low in calories so you can have cake for pudding without feeling guilty!
In the past I’ve talked about my mission to create more free from recipes and I realised that I hadn’t shared one for a while (I got a little sidetracked with some yummy cakes and bakes – I hope you can forgive me for that!). So today I’m going to rectify this by sharing my delicious vegan three bean and vegetable chilli.
I don’t tend to cook a great deal of vegan food (we’re too fond of our meat, eggs and dairy over here) so rather than reinvent the wheel, developing a recipe from scratch I’ve simply taken my meaty chilli con carne and veganised it. Staying true to recipes I know and love has the added benefit that they’re familiar to the boys who happily eat this without noticing the lack of meat (although they’re not too impressed by the addition of the “green bits”).
- Try to get a balance of flavours, don’t opt for everything too sweet or too bitter (I find it needs a mix of green and red/orange/yellow vegetables to work).
- Don’t chuck all of the vegetables in at once, think about how long you’d normally boil them for and pop them into the pot that far from the end of the cooking time (the cooking time is 30 minutes after adding the sweet potatoes in the recipe below).
There’s also no need to stick to the three beans suggested, I forgot to buy them once and made a lovely version with chickpeas instead.
Why you should all fall in love with this chilli?
I’ll admit that the drive behind creating this recipe was my desire to branch out and be able to cook for anyone who turns up at my door regardless of the diet they follow. However, I just want to take a moment to sing it’s praises, because it really has a lot going for it.
So, here are five reasons why everyone loves this chilli…
- It tastes good, even my boys (2 & 5) agree and happily eat it up.
- It’s free from lots of things (you can even get rid of the gluten by switching to using gluten-free stock, although I haven’t tried it).
- It’s 4.7 of your five-a-day fruit and vegetables (I was a tiny bit gutted when I did the sums and realised it wasn’t quite 5, but 4.7 is pretty good!)
- It’s low calorie (only 241 kcal for a generous portion) but still filling.
- It’s so stupidly healthy (according to my non-nutritionist opinion) that you can eat cake for pudding without feeling guilty!
Vegan Three Bean and Vegetable Chilli
Ingredients
- 2 tsp olive oil
- 1 onion
- 1 red pepper
- 1 green pepper
- 1 medium sweet potato - about 300g
- A handful of green beans - about 120g
- 2 cloves garlic
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp hot chilli powder - we like ours mild, add more chilli powder to give it more of a kick
- ½ tsp dried oregano
- ½ tsp instant coffee
- 400 g can chopped tomatoes
- 400 g mixed beans - I use the Tesco three bean salad. I've also used chickpeas which worked well
- 1 tbsp tomato purée
- 300 ml vegetable stock - or a vegetable stock cube and 300ml water
- Salt and pepper
Instructions
- Finely chop the onion (1 onion)
- Heat the olive oil (2 tsp) in a large saucepan.
- Once the oil is hot, add the chopped onion and cook on a low heat for 5 minutes, stirring regularly.
- While the onion is cooking, peel and finely slice the garlic (2 cloves), roughly chop the peppers (1 red, 1 green) and chop the green beans into 3 (remember to discard the nasty ends!)
- Add the peppers, garlic, paprika (1 tsp), ground cumin (1 tsp) and hot chilli powder (½ tsp) to the pan and cook for a further 5 minutes stirring regularly.
- While the peppers, etc. are cooking, peel the sweet potato (1 medium potato) and chop it into cubes (about 1½-2cm cubes).
- Add the sweet potato, dried oregano (½ tsp), instant coffee (½ tsp), chopped tomatoes (400g can), tomato purée (1 tbsp) and vegetable stock (300ml, or 300ml water and a vegetable stock cube). Bring to the boil, then simmer for 20 minutes.
- Drain the mixed beans (400g can) and add them to the pan. Simmer for a further 10 minutes.
- Season with salt and pepper and serve.
Notes
Nutritional Information
Free From/Suitable For…
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.
- Suitable for Vegetarians and Vegans
- Egg-Free
- Dairy-Free
- Tree Nut-Free
- Peanut-Free
- Sesame-Free
- Soya-Free
- Sulphur Dioxide & Sulphite-Free
- Fish-Free
- Crustacean-Free
- Mollusc-Free
- Mustard-Free
- Lupin-Free
This recipe can be made gluten-free by using gluten-free vegetable stock.
This chilli really does look great (I swear I commented about it earlier – evidently not!) – have pinned, yummed, stumbled, and scheduled for tweeting!
Wow love that and as I’m trying to eat vegan as much as possible, it’s going on my to make list. Thanks for linking up to #tastytuesdays
Thanks Vicki. I keep thinking about trying the veganish concept, but I’m having trouble with the idea of giving up butter and milk.
But you don’t have to give those up – just have vegan versions! Admittedly, plant milk doesn’t taste the same as dairy (although vegan butter does) but that doesn’t mean it’s not delicious. And of course, it’s cruelty-free!
This sounds delicious. I’m a very lazy veggie who rarely cooks but I will definitely give this a go!
Aside from a bit of veggie peeling this is really easy so there’s no excuse not to try it (and you can make a big batch to freeze for later for when you want to be really lazy!)
What a lovely, warming, recipe for autumn – it looks delicious! Thank you for linking to #cookblogshare
Thanks Beckie, this is definitely a good recipe for a cold day.