Vegan Chilli

Few dishes carry the same comforting pull as a pot of chilli simmering away, and this vegan version brings Mexican warmth straight to your table. Built on a base of smoky spices, tender beans, and sweet peppers, it offers a balance of richness, freshness, and gentle heat that makes it as fitting for a casual weeknight dinner as it is for a lively gathering. A scattering of vegan cheese and fresh coriander turns it into a dish that feels rustic yet celebratory.

This vegan chilli recipe takes its cues from traditional Mexican flavours while remaining fully plant based. The secret is layering: sautéing onions and peppers until soft and golden, blooming spices for depth, then simmering beans in a tomato rich sauce until thick, glossy, and hearty. It is one of those vegan recipes that prove how indulgent and nourishing plant based cooking can be, while also standing tall within lacto vegetarian recipes and collections of vegan Mexican recipes for those who want variety in their kitchen. Every spoonful carries smoky paprika, cumin, and a gentle hum of chilli, rounded out with beans that give both protein and comfort.

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Recipe:

Serves: 4

• Prep time, 20 minutes

• Cook time, 45 minutes

• Total time, 65 minutes

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Ingredients:

Beans and base

• 2 tbsp neutral oil or olive oil

• 1 large onion, finely chopped

• 1 red pepper, diced

• 1 green pepper, diced

• 3 garlic cloves, minced

• 1 tbsp fresh coriander stems, finely chopped

• 1 to 2 fresh green chillies, finely chopped

• 2 tsp ground coriander (USE: PALATE10 FOR 10% OFF)

• 1½ tsp ground cumin (USE: PALATE10 FOR 10% OFF)

• 1 tsp smoked paprika (USE: PALATE10 FOR 10% OFF)

• 1 to 2 tsp chilli powder, adjust to taste (USE: PALATE10 FOR 10% OFF)

• ½ tsp ground cinnamon

• 2 tbsp tomato paste

• 400 g can chopped tomatoes

• 750 ml vegetable stock, low sodium

• 2 x 400 g cans kidney beans, drained and rinsed, or 500 g cooked beans

• 1 x 400 g can black beans, drained and rinsed

• 200 g vegan mince, optional for extra body and protein

• 1 tsp fine sea salt, plus more to taste

• ½ tsp black pepper

• 1 tsp sugar or maple syrup, to balance acidity

• Juice of 1 lime

  
  

To finish and serve

• 2 tbsp fresh coriander leaves, chopped

• Vegan cheddar or grated vegan cheese, optional

• Spring onions, thinly sliced

• Avocado slices, optional

• Lime wedges

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Method:

1. Heat a wide heavy based pot over medium heat and add the oil. Once shimmering, add the onion with a pinch of salt. Cook slowly for 8 to 10 minutes, stirring regularly, until the onion becomes soft, translucent, and tinged with gold at the edges. Do not rush this stage, as it builds sweetness into the base.

   
   

2. Add the diced red and green peppers, minced garlic, chopped coriander stems, and fresh green chillies. Stir well and cook for 4 to 5 minutes, until the peppers have softened slightly and the mixture releases a fragrant aroma.

   
   

3. Reduce the heat to medium low. Sprinkle in the ground coriander, ground cumin, smoked paprika, chilli powder, and cinnamon. Stir constantly for about 1 minute so the spices bloom in the oil. If the mixture begins to stick, add 1 tablespoon of water to loosen. This step ensures the chilli has depth rather than raw spice notes.

   
   

4. Stir in the tomato paste and cook for 2 to 3 minutes, stirring often, until the paste darkens to a brick red colour and looks glossy. Add the chopped tomatoes and cook for 6 to 8 minutes, stirring occasionally, until the tomatoes break down into a thick, jammy sauce and small bubbles leave trails on the spoon.

   
   

5. Pour in the vegetable stock and bring to a gentle simmer. Stir in the kidney beans, black beans, and vegan mince if using. Season with salt, black pepper, and sugar. Once bubbling, reduce the heat to low and cook uncovered for 25 to 30 minutes. Stir every 5 minutes to prevent sticking. Mash a small handful of beans against the side of the pot to naturally thicken the sauce. The chilli should gradually reduce to a rich, glossy consistency that coats the back of a spoon.

   
   

6. Stir in the lime juice and simmer for 2 minutes more. Taste and adjust the seasoning: add extra salt for savouriness, more lime for brightness, or a pinch more chilli for heat. The flavours should feel balanced, smoky, and warming.

   
   

7. Remove the pot from the heat and allow it to rest for 5 minutes so the flavours can meld and the texture settle. Ladle the chilli into warmed bowls, then garnish generously with fresh coriander leaves, spring onions, vegan cheese, avocado slices, and extra lime wedges at the table.

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Additional Tips:

• Black beans add earthy depth alongside kidney beans, making this chilli closer to traditional Mexican style.

  
  

• Add a small square of dark chocolate or 1 tsp cocoa for richness and complexity.

  
  

• For a spicier kick, swirl chilli oil or fresh jalapeños over individual bowls.

  
  

• Resting the chilli for 5 to 10 minutes off the heat helps flavours meld and texture settle.

  
  

• Serve with corn tortillas, rice, or warm bread for a complete meal.

  
  

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Alternative Cooking Methods:

• Instant Pot, cook aromatics and spices on Sauté, add tomatoes, beans, and stock, pressure cook on High for 10 minutes, natural release 15 minutes.

  
  

• Slow cooker, sauté the aromatics separately, then combine with beans, tomatoes, and stock in the cooker. Cook on Low for 6 to 8 hours. Finish with lime and coriander.

  
  

• Charred pepper twist, grill the peppers until blistered before dicing for deeper smokiness.

  
  

• No mince version, increase beans to 3 cans total or add ½ cup red lentils for body.

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Allergy information / alternatives:

• Gluten free, choose GF stock and mince.

• Nut free, recipe is naturally nut free.

• Soy free, skip mince or choose soy free alternatives.

• Sesame free, naturally sesame free.

• Lacto vegetarian, fully suitable.

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Nutritional Information (per serving):

• Calories, ~395 kcal

• Protein, ~21 g

• Carbs, ~52 g

• Fat, ~11 g

• Sugar, ~10 g

• Salt, ~1.3 g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

This vegan chilli celebrates beans, spice, and smoke in a way that is hearty and deeply satisfying, perfect for cosy evenings or lively tables. For more flavour rich vegan recipes, nourishing lacto vegetarian recipes, and warming vegan Mexican recipes, explore Plantiful Palate and keep discovering dishes to share.

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Vegan Chilli FAQs

❓ Is this vegan chilli authentic Mexican food?

It draws inspiration from Mexican chilli traditions with beans, spices, and peppers, but is adapted for plant based cooking. It sits comfortably among vegan recipes while keeping the essence of Mexican flavours.

❓ Which beans are best for chilli?

Kidney beans are classic for body and richness, while black beans add earthiness. You can also use pinto beans for a traditional touch.

❓ Can I make it ahead?

Yes. Flavours deepen beautifully overnight. Refrigerate for up to 4 days or freeze for 2 months. Gently reheat with a splash of stock or water.

❓ How do I control the spice level?

Adjust with green chillies and chilli powder. For a mild version, use paprika and just a touch of chilli. Serve with sliced jalapeños or chilli oil for those who want more heat.

❓ How do I add more protein?

Include vegan mince, smoked tofu cubes, or extra beans. This makes it ideal for readers looking for hearty, protein rich vegan recipes.

❓ What should I serve with vegan chilli?

Corn tortillas, steamed rice, cornbread, or tortilla chips are all traditional pairings. Adding fresh avocado or a vegan salad makes it a balanced main course that fits into both lacto vegetarian recipes and vegan Mexican recipes.

❓ Why add lime juice at the end?

It brightens the chilli and balances the richness of the beans and spices, giving the bowl a fresh lift. You can enjoy this alongside a small bowl of vegan yogurt to contrast the spice if you want to.

If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.

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