This ultimate vegan chilli is a perfect choice for meat-free Monday. It’s quick and easy to make; once you’ve prepared the vegetables it only takes 20-25 minutes to cook. The lentils, chickpeas and kidney beans provide a great source of vegetarian protein. Because legumes are also quite starchy I like to serve this chilli with cauliflower rice. Add rocket leaves or salad leaves of your choice to get your leafy greens in.
A note on legumes
If you experience digestive symptoms after eating legumes it may help to soak and sprout them before cooking. Simply buy dried beans and soak them overnight in filtered water, drain and rinse the beans and refresh the water every day. Continue soaking until they begin to sprout (it usually takes 2-3 days), then cook them according to the packet instructions. Use the cooked beans in this recipe in place of jarred beans. I like to soak, sprout and cook batches of legumes and then store in the freezer.
If you don’t experience digestive symptoms after eating legumes then you can buy them ready cooked. I’ve mentioned in the recipe notes that I use jarred beans and pulses to avoid cans lined with plastics, which may be harmful to fertility. You can buy these from Biona organic.
Ultimate vegan chilli ingredients
All you need to make this ultimate vegan chilli are a few pantry staples, and fresh vegetables.
- Olive oil: For sautéing. Erbology extra virgin olive oil is a high quality oil perfect for cooking with. Use the code charlotte15 for 15% off your order.
- Veggies: This chilli is packed with onion, carrots, celery, coriander (cilantro), garlic and cherry tomatoes.
- Seasoning: For a subtle heat I use cumin, paprika, chilli powder, sea salt and cracked black pepper.
- Tomato puree: For intense tomato flavour.
- Passata rustica: I prefer passata to chopped tomatoes because I think it results in a thicker sauce. Rustica will give a chunkier sauce, while fina is much smoother. Feel free to use chopped tomatoes instead.
- Legumes: I’ve used lentils, chickpeas and kidney beans, but feel free to use your favourite bean combo!
- Toppings: Coconut yoghurt (or full fat cow’s yoghurt if you prefer), a sprinkling of chilli flakes, lime wedges for a burst of citrusy freshness, coriander leaves and rocket leaves.
How to make ultimate vegan chilli
This ultimate vegan chilli is a simple recipe that you can have ready in just 30 minutes. Although it may feel like there’s a big list of ingredients, it’s because this recipe is packed with veggies! Once you’ve done your prep, there are just three simple steps to follow, and while your chilli is simmering you can make the cauliflower rice in just five minutes.
To make the chilli
- Sauté: Gently heat the olive oil in a large saucepan over a medium heat. Add the onion, carrot, celery, coriander, garlic, cumin, paprika, chilli powder, salt and pepper and cook for 8-10 minutes or until the vegetables are just soft.
- Simmer: Add the tomato puree, passata, lentils, chickpeas and kidney beans and mix well, then stir in the cherry tomatoes. Bring to a boil then reduce the heat and simmer for 10-15 minutes or until the sauce has thickened. If it gets too thick add filtered water to thin as desired.
- Serve! Divide the chilli between serving bowls on a bed of cauliflower rice. Top with coconut yogurt, chilli flakes and coriander, and serve with lime wedges, and rocket leaves.
To make the cauliflower rice
- Prep the cauliflower: Cut into florets and process in a food processor. If you don’t have one you’ll need to grate the cauliflower using the coarse side of a box grater.
- Sauté: Heat a little olive oil in a large frying pan over a medium heat. Add a finely diced small onion, crushed garlic clove and pinch of salt and cook for 4-5 minutes, or until soft and fragrant.
- Cook the cauliflower: Add the cauliflower and cook for 4-5 minutes, or until softened, stirring frequently.
That’s it! Simple, but delicious and a great way to sneak more veg into your meal.
More vegan dinner recipes to try
- Coconut cauliflower curry
- Cauliflower crust Margherita pizza
- Rainbow pad Thai
- Roasted vegetable curry
- Lemony sweet potato & lentil curry
I hope you enjoy this ultimate vegan chilli recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Ultimate vegan chilli
- 1 tbsp olive oil
- 1 onion diced
- 2 carrots coarsely grated
- 2 celery sticks chopped
- 1 bunch coriander stalks finely chopped
- 2 garlic cloves crushed
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp hot chilli powder
- ½ tsp sea salt
- ¼ tsp cracked black pepper
- 2 tbsp tomato puree
- 1 x 680g jar passata rustica
- 1 x 360g jar brown lentils drained and rinsed
- 1 x 350g jar chickpeas drained and rinsed
- 1 x 350g jar red kidney beans drained and rinsed
- 14 cherry tomatoes halved
- 4 tbsp coconut yoghurt or full fat cow's yoghurt if preferred
- 1 tsp chilli flakes for sprinkling
- 1 bunch coriander leaves roughly chopped
- 1 lime cut into wedges
- 4 large handfuls rocket leaves
- Cauliflower rice
- Gently heat the olive oil in a large saucepan over a medium heat. Add the onion, carrot, celery, coriander, garlic, cumin, paprika, chilli powder, salt and pepper and cook for 8-10 minutes or until the vegetables are just soft.
- Add the tomato puree, passata, lentils, chickpeas and kidney beans and mix well, then stir in the cherry tomatoes. Bring to a boil then reduce the heat and simmer for 10-15 minutes or until the sauce has thickened. If it gets too thick add filtered water to thin as desired.
- Divide the chilli between serving bowls on a bed of cauliflower rice. Dollop with coconut yoghurt, sprinkle with chilli flakes and coriander, and serve with lime wedges and rocket leaves.