This one pot vegan chilli is full of protein and packed with kidney beans, black beans, mushrooms, sweet corn and soya mince.
What’s better than a big bowl of spicy chili on a cold autumn evening? My favourite way to eat this chili is with a jacket potato, vegan cheese and fresh coriander.
It is also delicious with a side of rice, salad or on it’s own with some tortilla chips! My friend also tells me it’s great with cornbread, which I am yet to try (must stop being so British).
This recipe is so easy and saves on washing up as it is a one pot dish. It is perfect for a weekday meal when you don’t want to spend ages getting dinner on the table. I’m certain all the family will love it including non vegans.
I have also used tinned kidney beans and black beans making this dish really quick to make. You can get this ready in half an hour, that’s all it takes!
The spicy tomato base is made from tinned chopped tomatoes, tomato puree, vegetable stock, smoked paprika, hot chilli powder and cumin. It is SO flavourful!
And full of ingredients you probably already have in your pantry! Which makes this one pot vegan chili an easy and quick weeknight meal!
Soya mince has come a long way and there are so many different brands and supermarkets doing their own versions. It’s a great source of protein, has great texture and will fool meat eaters too.
I use frozen soya mince for this recipe which I always have stocked in the freezer, it’s perfect for dishes like this or lasagne or spaghetti bolognese. Just check that it is vegan as some brands use egg.
Alternatively you could sub soya mince for extra beans if you don’t have any or don’t like it!
This chilli would also be great with some roasted sweet potato which I added to this black bean chipotle chilli!
As always if you make this one pot vegan chili be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
- 1 large red onion
- 4 garlic cloves
- 100g mushrooms
- 1-2 tsp hot chili powder
- 1 tsp ground cumin
- 2 tsp smoked paprika
- 1 tin chopped tomatoes + water
- 3 tbsp tomato puree
- 1/2 cup vegetable stock
- 200g frozen soya mince (about 2 cups)
- 1 tin sweetcorn (165g drained)
- 1 tin kidney beans
- 1 carton black beans
- Fresh coriander
- Tortilla chips
Finely chop the onion and place in a pan with some rapeseed oil on medium heat. Stir and after a few minutes and the crushed garlic cloves.
Now add the thinly sliced mushrooms and cook until the water has evaporated.
Next add the hot chilli powder, smoked paprika and ground cumin and stir. Depending how how you like it add between 1-2 tsp hot chilli powder.
Add the tin of chopped tomatoes then fill the tin up with water and add too.
Add all the remaining ingredients apart from the chopped coriander and leave to gently simmer for 20 minutes.
The sauce should have thickened and be a dark red colour.
Serve and top with fresh coriander, jalapenos, lime and tortilla chips.
If you have chilli powder and not hot chilli powder use between 1 1/2-2 tsp.
Make sure the mince you are using is vegan, I used Sainsburys meat free mince.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 326Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 183mgCarbohydrates: 37gFiber: 10gSugar: 6gProtein: 24g