Easy vegan chilli is just that an all in one pot of delicious and easily made vegetables and beans. It’s packed full of vitamins and with this quick healthy meat free chilli alternative you’ll find you won’t be missing meat at all!
Folks. I think you’re going to love this easy vegan chilli.
It’s great to have it just on or maybe within some wholemeal wraps, as Lady Lynne and I prefer.
The quantities in the recipe can easily be doubled up to make more. An ideal party sharing dish and it’s easily frozen too.
Whatever your preference as it takes less than one hour to make and it’s low cost as well, it’s a winner all round!
We’re always being told to eat lots more vegetables aren’t we?
And now it’s no longer a minimum of 5 portions we should eat daily, it’s 10 portions!!
Well I don’t know about you, but I always try to make sure I’m getting as many vegetables as I can on a daily basis.
But 10 portions? What next? Do you think they’ll add another meal to the day just to make sure we hit 10 portions? Ha ha!
But seriously, I think it’s just best to try and eat as many veggies as possible and not have to “hit” a specific daily goal. It’s like they’re making food into a competition isn’t it?
At least with eating this easy vegan chilli we are trying aren’t we?
It’s nearly there with just over half of that veggie requirement and you could easily add some more if you wanted to, although it’s pretty filling as it is!
Easy Vegan Chilli
- 1 tbsp olive oil
- 1 large onion diced
- 1 clove garlic finely chopped
- 1 large carrot diced
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 x 400g tin kidney beans
- 1 x 400g tin black beans
- 1 x 400g tin chopped tomatoes
- 100 g frozen sweetcorn
- 235 g tomato passata
- Freshly ground salt and pepper to season
- 1 tbsp freshly chopped coriander
- Gently heat olive oil in a large casserole dish / saucepan.
- Sauté onion and garlic for 2 to 3 minutes until just beginning to soften.
- Add carrot and continue to sauté for a further 3 minutes. Keep stirring the vegetables whilst cooking.
- Stir in the spices then add the tins of beans, chopped tomatoes and sweetcorn.
- Add Passata, season to taste and stir everything well together and cook, stirring occasionally for about 20 minutes.
- Divide into bowls garnished with coriander.
I’m loving seeing the lighter mornings and evenings here in Scotland!
Believe it or not I’m even beginning to think about some salad recipes.
I said “think”, because we’ve only just got through Storm Doris and whenever I mention bringing a new salad recipe to the blog it seems I jinx everything and we’re right back to soups!
Anyway that’s enough waffle for now. Let me know what you think of the easy vegan chilli recipe and please join me next week when I’ll be attempting to bring my first skillet recipe to Neil’s Healthy Meals. I got one for Christmas and I’ve been practicing with it, so hopefully……. 😉
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