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Easy veggie chilli recipe - a quick, easy, healthy and delicious recipe for vegan chilli and five ways to use up leftovers.

Easy Veggie Chilli

Servings 6 people



  • 1 Tbsp olive oil
  • 165 g (1 1/2 cups) frozen diced onion
  • 3 garlic cloves crushed (or 1 heaped tsp garlic from a jar)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp smoked paprika
  • 1 tsp chilli powder (use mild if serving it to children)
  • 1 Tbsp tomato puree
  • 1 Tbsp tomato ketchup
  • 2 400g tins chopped tomatoes
  • 2 Tbsp soy sauce
  • 1 tsp salt
  • 200 ml vegetable stock
  • 1/2 Tbsp cocoa powder
  • 2 400g tins kidney beans rinsed and drained
  • 2 medium sweet potatoes peeled and diced
  • 250 g (2 cups) frozen diced peppers
  • 150 g (1 cup) frozen sweetcorn
  • 100 g (1 cup) frozen green beans

To Serve:

  • cooked white rice
  • tortilla chips
  • sour cream
  • grated cheddar cheese
  • chopped fresh coriander
  • diced avocado


  1. Place the olive oil in a large pan over a low heat. Add the onion and cook gently for five minutes or so until the onion is translucent. Add the garlic, spices and tomato puree and cook for a couple more minutes, stirring regularly.

  2. Add the tomato ketchup, tinned tomatoes, soy sauce, salt , vegetable stock and cocoa powder and bring up to a simmer. Add the kidney beans, diced sweet potatoes, peppers, sweetcorn and green beans. Simmer for about 20-30 minutes, until the sweet potato is tender.

  3. Check the seasoning then serve with cooked white rice and tortilla chips. Top each serving with a dollop of sour cream, some grated cheddar cheese, a sprinkling of chopped coriander and some diced avocado or guacamole.