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Ultimate Vegan Chili

HEALTHY CHEAP & DELICIOUS! This ultimate Mexican Chilli recipe will serve 4 people. It is a really quick and tasty vegetarian chili con carne recipe that is cheap to make!


Serves 4


  • 4 cloves garlic
  • 1 red onion
  • 1 yellow pepper
  • 1 red pepper
  • 1 courgette
  • 1 red chilli pepper
  • oil of your choice
  • 1 tsp cumin seeds
  • 2 tsp salt
  • 1 x 400g tin kidney beans
  • 2 x 400g tin chopped tomatoes
  • 100 g tomato puree
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ¼ tsp smoked paprika
  • ¼ tsp ground black pepper
  • 1 tbsp liquid sweetener maple syrup, agave, honey etc
  • 20 g fresh coriander
  • juice of 1/2 a lime


  • Peel and finely chop the onion and garlic. Deseed the peppers, and the fresh chili pepper, and slice them with the courgette
  • Put a large non stick pan on a high heat. Once hot add the chopped onions and fry for 3 minutes stirring regularly. Add the garlic and cook for a further minute. Add the courgette and peppers along with the chilli, cumin seed and salt and fry for a further 5 minutes. If any of the veg starts to stick to the bottom of the pot, add a 2-3 tablespoons of water and 'deglaze' the pan with the back of your wooden spoon.
  • Drain the kidney beans and rinse thoroughly. Add to pan with the tinned tomatoes, tomato puree, ground coriander, ground cumin, paprika, black pepper and honey.
  • Turn the heat to high and bring to a boil, then reduce the heat and leave to simmer for a further 10 minutes
  • Finely chop the fresh coriander and stir through with the lime juice. Taste, and season with more salt and pepper if needed. Enjoy!


Keyword plant-based, vegan
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