Vegan Chilli

Thick, smoky, deeply spiced, and absolutely loaded with beans and vegetables — this vegan chilli is the one-pot wonder that feeds a crowd and gets even better the next day. A non-negotiable addition to every plant-based cook's repertoire.

Servings: 6 | Prep: 15 mins | Cook: 45 mins | Total: 60 mins

Ingredients:

• 2 cans black beans, drained
• 1 can kidney beans, drained
• 1 can pinto beans, drained
• 2 cans diced tomatoes
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 red bell peppers, diced
• 1 cup corn kernels
• 2 tbsp olive oil
• 3 tbsp chilli powder
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp cocoa powder (secret ingredient!)
• 2 cups vegetable stock
• 1 tbsp tomato paste
• 1 pinch salt and pepper
• Avocado, vegan sour cream, coriander to serve

Instructions:

1. Heat olive oil in a large pot over medium heat. Cook onion and bell peppers for 7 minutes until softened.

2. Add garlic, chilli powder, cumin, paprika, oregano, and tomato paste. Stir and cook for 2 minutes until fragrant.

3. Add both cans of diced tomatoes, all three types of beans, corn, vegetable stock, and cocoa powder. Stir everything together well.

4. Bring to a boil, then reduce to a low simmer. Cook uncovered for 30-35 minutes, stirring occasionally, until the chilli is thick, rich, and deeply flavoured.

5. Taste and adjust seasoning. Season generously with salt and pepper.

6. Serve in deep bowls topped with sliced avocado, vegan sour cream, and fresh coriander.

Nutritional Info (per serving): 

Calories: ~380 | Protein: 20g | Carbs: 62g | Fat: 8g | Fibre: 20g | Iron: 8mg

💡 Tip: The cocoa powder is the secret ingredient that gives this chilli a mysterious depth and richness — you won't taste chocolate, but you'll absolutely taste the difference it makes!

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