Quick and Easy Vegan Chili

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    Avatar of imogenimogen


    Warm up large pan and add olive oil.
    Finely chop the onion and garlic into small pieces .
    Add onion, garlic, paprika and cayenne powder to pan and let them begin to fry.
    Mix a small amount of tomato puree with a glass of water and add to pan.
    Leave for 5 minutes to fry on medium heat, mixing once in a while. At the same time, peel and finely chop carrot.
    Soften carrot by boiling for around 7 minutes. At the same time, stir onion in pan until browned.
    Drain softened carrots and add to onion in pan. Add a bit more water if it becomes dry.
    Add 2 cans chopped tomatoes slowly, stirring them in. Once combined with onion and carrot mix, season to taste. I usually add some garlic powder, a sprinkling of cayenne, paprika, coriander, mixed herbs and some soy sauce.
    Add drained cans: sweetcorn, butter beans, kidney beans, chickpeas. Stir these in thoroughly.
    Add some tomato ketchup and tomato puree to enhance flavor.
    Cover mostly and leave to simmer for 10 minutes. Check thickness, add some water if it becomes too thick.
    Leave to simmer for 15 more minutes, tasting and seasoning to taste. Add chopped spinach 5 mins before serving.
    Serve with rice or garlic bread and a side salad.


    1 large can sweetcorn
    1 can kidney beans
    2 can chopped tomatoes
    1 can butter beans
    1/2 can chickpeas
    1 large carrot
    1/2 large onion
    A handful of spinach
    Tomato puree, to taste
    Water, as needed depending on desired consistency
    Olive oil. to taste
    2 gloves garlic
    Coriander, to taste
    Mixed herbs of choice, to taste
    Cayenne chili powder, to taste
    Paprika, to taste
    Tomato ketchup. to taste
    Soy sauce, to taste
    Peri peri chili, to taste

    Serving Size


    Prep Time

    40 minutes

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      Quick and Easy Vegan Chili

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