Vegan Chilli

Yesterday was my Goddaughter’s 29th birthday (Happy Birthday Chloe!!).  She recently became a vegan and is still experimenting with vegan recipes so I thought I’d put on her favourite chilli recipe (followed by the one for Basil and Courgette Cornbread) so that she could make it whenever she wants.

I promise you that this is another of those dishes that doesn’t shout out it’s vegan credentials – it is just really tasty.  You can serve it on top of rice or a baked potato loaded up with thick yoghurt and cheese (vegan or otherwise) and the tomatoey, rounded chilli flavours will make you lick your lips with anticipation.  The roasted and spiced sweet potato flavour just balances the whole thing though if you only have butternut squash use that instead.  In fact adapt this chilli to how it suits you. Use a mix of red and yellow peppers instead of just red.   Add more chillis if you like it hotter.  Replace the red wine with water if you don’t have a bottle open (though I think adding it makes a huge difference).

And then there’s the various ways you like to serve it.   We’ve already talked about some of the garnishes but there are endless variations.   I love it with the Basil and Courgette Cornbreadbut if you haven’t got time to make that try it with crushed tortilla chips or ritz biscuits (yes they do still make them)!  Use parsley or coriander if you want a bit of green though I often use watercress   Make it your own.

The ingredients are mostly stuff you will have in your larder or veg rack, it freezes beautifully (and reheats from frozen which can be a life saver)   It’s an all round winner.

Ingredients (serves 6 generously)

  • 3 medium sized sweet potatoes, cubed into bite sized pieces (or use a smallish butternut squash)
  • 1tsp each cumin, cinnamon, smoked hot paprika
  • 6 tbsp olive rapeseed oil
  • 2 fat cloves of garlic, finally chopped
  • 2 onions cut into large dice
  • 2 red peppers, cut into large dice
  • 1 red chilli, chopped
  • 2 tins of chopped tomatoes
  • 1 tin red kidney beans
  • 1 tin cannellini beans
  • Splash of red wine
  • Salt and pepper


  1. Put the butternut squash on a baking sheet with cumin, cinnamon, smoked paprika, 3tbsp of oil and seasoning and roast at 200c for 30 mins
  2. Meanwhile put rest of oil in a large saucepan with peppers and onions and sauté for about 10 mins until soft
  3. Add chopped garlic and chilli and continue cooking for a further 2 mins
  4. Add rest of ingredients and continue cooking for 30 mins until thick
  5. Put the roasted sweet potato in the pan and stir through gently trying not to break up the vegetables but everything is coated in sauce.
  6. Continue cooking for a further 5 mins before serving.


Ps Thank you to the lovely Catherine for styling the featured image!!

1 Comment

  1. Pingback: Food with love: Rosie’s Ratatouille (vegan) – Test

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